Pimm's No.1 was originally a digestif blended around gin and a slate of botanicals; James Pimm started serving it as a tonic in his London oyster bar in the 1840s. The "Cup" came later, as a long drink for hot afternoons, and by the 20th century it was the official drink of the Wimbledon championships. There is no real cocktail technique here, just a slightly old-fashioned hospitality move: build a long drink with as much garden in it as you can. It is, by design, hard to get wrong.

Ingredients

  • 60ml Pimm's No.1
  • 150ml cold sparkling lemonade (or 100ml soda + a squeeze of lemon)
  • 2 cucumber spears (or thick slices)
  • 1 orange slice
  • 1 mint sprig
  • Plenty of ice

Method

  1. Fill a tall highball with ice.
  2. Slide the cucumber, orange, and mint sprig down the side of the glass.
  3. Add the Pimm's.
  4. Top with cold lemonade.
  5. Stir once with a barspoon, just to settle.

Why so much fruit

Pimm's No.1 only has 25% ABV and the lemonade is dilute, so the drink itself is not loud. The cucumber, orange, and mint are not garnish in the strict sense; they are flavour. Cucumber slices throw a cool, vegetal note as you sip. The orange brings a slow citrus background. The mint sprig sits at the top of the glass and hits your nose with every lift. Pulled out, the cocktail tastes flat and a little sweet. Put back, it tastes like a garden.

Which lemonade

British "lemonade" is sparkling, lightly sweet, lightly lemony, closer to 7-Up than to American still lemonade. If you can find a real Sicilian or British lemonade, use it. If not, use a 50/50 of soda and a good cloudy lemon soda, or build with soda and a generous press of fresh lemon and a teaspoon of sugar. The colour should stay rust-orange, not yellow.

Variations

Pimm's Royal: top with sparkling wine instead of lemonade. Sharper, more elegant.

Tropical Pimm's: swap a third of the lemonade for ginger ale. Spicier, more autumn.

Related

Frequently asked questions

What glass is the Pimm's Cup served in?

A tall highball or Collins glass, filled with plenty of ice. The cucumber spears, orange slice, and mint sprig go down the side first; then the Pimm's, then the lemonade. Stirred once with a barspoon to settle. Served with a straw. A wine balloon also works for the garden-y look, the Aperol Spritz way.

Can I substitute Pimm's No.1 in a Pimm's Cup?

There is no real substitute for Pimm's No.1 itself, but the lemonade is the more interesting variable. British-style sparkling lemonade is the original. Substitute with 100ml soda plus a press of fresh lemon and a teaspoon of sugar, or 50/50 soda and a good cloudy lemon soda. American still lemonade is too sweet and flat. Ginger ale also works for a spicier version.

How strong is the Pimm's Cup?

Very light, around 6 to 8 percent ABV in the finished drink. Pimm's No.1 itself is only 25 percent alcohol, and at 60ml in a 200ml-plus highball topped with lemonade and over plenty of ice, the alcohol load lands low. This is the easiest long-session drink on most menus, suitable for afternoon and humid evenings.

Where can I order a Pimm's Cup in PJ or KL?

At Dissolved Solids in Damansara Kim, 43-1 Jalan SS20/11, Petaling Jaya. Open Tuesday to Sunday, 15:00 to 01:00. WhatsApp +60 11-4008 7607. Also at Soluble Solids in SS2, 50-1 Jalan SS2/24. Open Wednesday to Sunday, 18:00 to 01:00. WhatsApp +60 11-1682 8651. Tell the bartender if you want it heavier on the cucumber or the ginger ale variant.

What food pairs with a Pimm's Cup?

Garden food. Cucumber sandwiches, finger sandwiches, smoked salmon, scones, anything you would eat at a long afternoon lunch. Also strong with Southeast Asian salads: rojak, kerabu, Thai-style raw papaya salad. The drink is lightly sweet and herbal, so it handles strong vinegar dressings well. Avoid heavy red meat; the cocktail disappears under it.