ANATOMY OF A CLASSIC COCKTAIL: THE PIMM’S CUP

The quintessentially English drink makes for perfect summer sipping, whichever side of the pond you’re on

By Kevin Revolinski

Kent-born and Edinburgh-educated, James Pimm had a background in theology, but he decided to open an oyster bar in London. In 1823, he created his namesake liqueur as a digestive, a blend of gin, quinine, and spices—a secret recipe, naturally, that remains closely held.

He didn’t start producing larger quantities of Pimm’s No. 1 Cup until nearly three decades later.

The “No. 1 Cup” in the name actually refers to the vessel out of which Pimm served the drink, but over the years, alternative recipes—made with scotch, brandy, rum, rye, vodka, and even tequila—took on Nos. 2 through 7. A Pimm’s Winter Cup—a spiced version of the brandy-based No. 3—appeared as well. The original, No. 6 (vodka), and the winterized version are still available.

Not to be confused with Pimm’s No. 1 Cup, the Pimm’s Cup cocktail is another animal entirely: a drink made with the liqueur.

A mild liqueur at 25 percent ABV, Pimm’s No. 1 Cup gets even milder with its non-alcoholic mixers, making it a perfect summer sipper. (Those looking for a bit more punch might add a bit of gin.)

While an American bartender will mix the cocktail with ginger soda, across the pond, a British barman uses “lemonade.” Some translation is required here: This British “lemonade” is a fizzy lemon-flavored soda, often with no actual lemon

Pimm’s No. 1 Cup, a secret blend of gin, quinine, and spices, is the defining liqueur.

Cucumber is a must; from there, garnishes can be as wild or minimal as you like.

Old-school recipes call for muddling some borage in the drink.

PIMM’S CUP

• 2 ounces Pimm’s No. 1 Cup

• 4 to 6 ounces UK-style lemonade OR ginger ale with 1/2 ounce freshly squeezed lemon juice, to top

• A slice or spear of cucumber

• A sprig of mint or borage

• Orange or lemon slice or other fruit pieces (optional)

• A splash of gin (optional) involved—like 7 Up, but not as sweet. Look for something such as San Pellegrino Limonata or Schweppes Bitter Lemon. (Or opt for sparkling wine, and you’ll have a Pimm’s Royal Cup.)

Pour Pimm’s and then the mixer over ice in a highball glass and stir gently. Garnish and serve.

All makers will agree on a slice or spear of cucumber, though some old-school recipes call for muddling a bit of the herb borage (starflower), which has a similar flavor. Garnishes allow some freewheeling, but be sure to get that cucumber in there, as well as mint or borage. Orange or lemon slices are optional; strawberry halves are nice.

An herbal gin-based liqueur, lemon soda, and a medley of garnishes create a refreshing, low-alcohol sipper.

The drink is a favorite at Wimbledon but also became a staple in New Orleans. The Impastato family, owners of the Napoleon House, made it popular in the 1950s, offering fine refreshment for the sweltering heat—and perhaps preferring their clients a little less drunk, too. The Napoleon House fills a 12-ounce glass with ice and adds a slighter 1 1/4 ounce of Pimm’s and 3 ounces of lemonade, topped with 7 Up and garnished with cucumber.