Perfect Pimm's Cup Recipe
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The Pimm’s Cup is to Wimbledon what the Mint Julep is to the Kentucky Derby. This cool, easy-drinking cocktail can sneak up on you, so sip slowly while you watch the matches. If you prefer more Pimm’s liqueur and no additional gin in your drink, swap the gin for another ounce of Pimm’s.
INGREDIENTS
- 1/4 ounce Simple Syrup
- 1/2 teaspoon peeled, freshly grated ginger
- 3 to 4 mint leaves
- 1 (3/4-inch-thick) lemon wedge (about 1/8 of a medium lemon)
- 1 ounce dry gin
- 1 ounce Pimm’s No. 1
- Ice
- English cucumber, sliced lengthwise into strips with a vegetable peeler
- 1 1/2 to 2 ounces ginger ale
INSTRUCTIONS
- Place the simple syrup, ginger, mint, and lemon wedge in a cocktail shaker and muddle gently. Add the gin and Pimm’s and stir to combine.
- Fill an 8-ounce glass halfway with ice. Coil 1 to 2 strips of cucumber around the inside top half of the glass. Strain the contents of the cocktail shaker into the glass and top with the ginger ale. Stir gently and add additional ice cubes to fill.
I use Blue Sky Ginger Ale with cane sugar... It's a very clean taste in this cocktail.
My new favorite restaurant in town uses this recipe. Let me say, DELICIOUS.
Mine becomes something of an alchoholic fruit saladbwith cucumber, strawberries, apple and orange. Yum!
Cucumber is a poor substitute for borage flowers, which is the proper garnish for a Pimm's cup.
I always mix mine fairly strong, one part Pims to 2 or 3 parts soda, but with lots of ice. Also, while many people like to mix with ginger ale or sprite, I prefer mixing with plain club soda, along with the fruit and cucumber. I don't care for sweet drinks, and without the sugary mixers, it's a bit more like iced tea in flavour. Another good pointer is that in addition to muddling the fruit and garnishes, the Pimms benefits a lot if you can macerate the cucumber and mint in the liquor for an hour or so before adding soda and ice and serving. The flavour infusion is much more intense.
sloepoke: That makes a really weak drink, Pimm's being relatively weak itself already (only 25% - reduced from its original strength of 34%, closer to spirits). I'd recommend always adding extra gin, otherwise it might as well be left to the children. Well, almost.
attended a mixing seminar hosted by Pimm's a couple of years ago: 1 part Pimm's to 3 parts lemonade over ice. garnish with strawberries, cucumber, orange slices, lemon slices. drink. fyi the cucumber is essential, so don't skimp on this!
Pimms these days is rubbish.. I'm sure it's got weaker and less tasty. The Times has a way of making your own.. http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/article3986690.ece
Hmmm ......... growing in London, up my dad would sometimes take me into "the bar". I remember seeing up to 12 different Pimms? On summer holidays, the gals and sometimes a few guys would have a Pimms. I too would have a non-alchoholic bevvy. There were a few pubs that only kept the basic mixes, but that time in early sixties was just peachy!
this is pretty elaborate compared to the Pimms I had in the UK...I think the drink was nothing but Pimms and 7-up ("lemonade") with garnish
Pimm's No.1 is made with gin, so you can't really make this with "no gin in your drink." (They used to make six different Pimm's cups, each with a different liquor as the base. No.1 is the only one that's survived; you can occasionally find No.4 with a brandy base around the holidays.)