Pimm’s Cup

  Posted on June 25, 2010  by Leslie Blythe  3 comments

Pimm’s is most common in Britain, particularly Southern England. It is one of the two staple drinks at Wimbledon, the Henley Royal Regatta, and the Glyndebourne opera festival, the other being Champagne. A “Pimm’s Cup” is also the standard cocktail at British and American polo matches.  I am lucky enough to have gone to Wimbledon to see Martina play her last match.  Princess Diana was there with her beloved boys.  I also got to go to the Henley Royal Regatta, where I donned my wedding hat.

Pimm’s originated in an Oyster Bar in Poultry Street, in the City of London, owned by James Pimm in 1840. Here he created the Pimm’s ‘house Cup’ flavored with liqueurs and fruit extract.

Pimm’s No. 1 Cup is based on gin and can be served both, on ice, or in cocktails. It has a dark tea color with a reddish tint, and tastes subtly of spice and citrus fruit. It is often taken with “English-style” lemonade.  Pimm’s is also mixed with champagne (or a sparkling white wine), called a “Pimm’s Royal Cup.”

Pimm’s No. 1 Cup
2 oz Pimm’s No. 1
3 oz 7up or Sprite
lemon twist for garnish
cucumber slice or peel for garnish

Pour the Pimm’s into a tall glass with ice cubes.
Add the 7Up and (if desired) a splash of club soda.
Garnish with the lemon twist and cucumber.

Pimm’s Rangoon: Substitute ginger ale for the soda.

Pimm’s Royal: Substitute Champagne for the soda.