Pimm’s is synonymous with British Summertime and a favourite British tradition’. A PIMM’S is the standard cocktail at the Wimbledon Tennis Tournament- the Chelsea Flower Show, and the Henley Royal Regatta.
First produced in 1823 by James Pimm – a shell fish- monger who opened London’s first Oyster bar situated opposite Buckingham Palace- the Royal family were frequent patrons.
Within ten years Pimm was running a chain of five restaurants in London, patronised by both the British gentry and hoi polloi. He sold his gin based No.1 cup in tankards which was a huge success, so much so that Pimm gave up his oyster bars to concentrate on churning out his fruit cup.
Pimm originally devised the cocktail to accompany the shellfish; as a healthful digestive aid with its mixture of quinine (as found in tonic), herbs and citrus—with gin as the base, the recipe was a closely guarded secret then, and remains so to this day. In fact, it’s known to just six people who are forbidden to even travel together.
PIMM’S O’ Clock!…
‘Implies lazy, happy days sitting in the sun with nothing to do and no need to worry about time.’
PIMM’S No.1 is a dark-brown colour with a reddish tint, and tastes subtly of spice and citrus fruit. A summer long drink, it is also commonly served with “English-style” (clear and carbonated) lemonade, as well as various chopped garnishes, particularly apples, cucumber, oranges, lemons, strawberry, and mint or borage (Starflower). Ginger ale or ‘Appletizer’ are common substitutes for lemonade.
Best make a jugful, you never know who’ll turn up at the sound of the ice tray leaving your freezer.
- Highball glass
- 50ml PIMM’S No.1
- 150ml of Lemonade
- Mint, orange, strawberries
- Cucumber to garnish and ice
WHAT IS THE PERFECT PIMM’S METHOD?
It’s quite simple really, says the mixologist at Pimm’s:
Fill your glass with ice, pop in the mint and chopped fruit, pour in the Pimm’s, top with lemonade and stir.
To make up a jug use the same method, this time with a handful each of the chopped fruit, cucumber and mint leaves. Mix the quantity of cocktail you need, keeping the ratio to one part Pimm’s and three parts lemonade.
PIMM’S Royal Cup- with Champagne
Pimm’s can also be mixed with Champagne (or a sparkling white wine), called a “Pimm’s Royal Cup”. A Pimm’s ‘Winter Cup’ is generally mixed with warm apple juice.
- Champagne flute
- 25ml PIMM’S No.1
- Prosecco or Champagne
- Strawberries to garnish
Mix & Match- Use different Herbs or Tropical/ Seasonal Fruits
- Basil, Strawberry and Black Pepper
- Sage, Apricot and Fennel
- Rosemary, Raspberry and Pink Peppercorns
Herbs like Thyme and Lemon balm
PIMM’S TROPICAL- with Blackberry & Elderflower
Fill your cocktail shaker with cubed ice and add the ingredients then shake. Pour gently into your glass, and enjoy!
- Highball glass
- 50ml Pimm’s Blackberry & Elderflower
- 50ml pineapple juice
- 50ml fresh orange juice
- A splash of grenadine
- Fresh mint leaves and a slice of orange for garnish, and ice
WATCH how to make PIMM’S – THE British Summertime Drink