Pimm’s Cup with Lemon Verbena and Mint

I love the garnishes in a traditional Pimm’s cup, made with the gin-based, iced tea–colored liquor called Pimm’s No. 1. Too much Pimm’s can be sweet, though—the key is to serve it very, very cold, and to use a hearty squeeze of lemon. I also like to boost the aroma with some lemon verbena, which grows a little too abundantly in my garden.