
I adore drinking Pimm’s in the summer. It’s fabulous to drink while watching Wimbledon, on a picnic, or at a summer party.–Clodagh McKenna
LC Pimm's for Every One and Every Occasion Note
Never has there been a more worthy use for arithmetic than crunching the numbers in the ingredient list below to make more than a single serving of this lovely summer sipper. Because trust us, you’ll want to make a sufficient amount to fill a pitcher, not just a measly glassful. Figure 1/4 cup Pimm’s per person—correction, per serving. For those who have yet to experience Pimm’s, it’s a memorable, if inimitable, gin-based liqueur infused with citrus and spice. This recipe is simply the classic Pimm’s Cup made suitable for Wimbledon with—can you guess it?—fresh strawberries.
Pimm’s Cup for Wimbledon
Ingredients
- 1 part Pimm's
- 1 slice of orange
- 1 slice of lemon
- 2 slices cucumber
- 1 strawberry, sliced
- Sprig mint
- Ice cubes
- 3 parts lemon or lemon-lime soda
Directions
- 1. Pour the Pimm’s into a large pitcher or glass.
- 2. Toss in all of the fruit and the mint. Add the ice cubes and top it off with the soda.
- 3. Stir just a little and start sipping.
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I am a HUGE fan of Pimms and think it’s fitting you post this in time for Wimbledon! Might even have to indulge in one or two over the next few weeks!
Or three…
I haven’t had Pimm’s like this since I lived in London–I miss it! It’s so hard to find in the US, but fortunately a friend brought me a bottle she found in her grandparents’ basement to get me through the summer!
I found one bottle at my local ABC package store and snapped it up. Your store might order it for you- worth asking.
Pimm’s comes in a variety of flavors.
Pimm’s No. 1 is gin based and most popular. The others are:
Pimm’s No. 2 Cup was based on Scotch whisky. Currently phased out.
Pimm’s No. 3 Cup is based on brandy. Phased out, but a version infused with spices and orange peel marketed as Pimm’s Winter Cup is now seasonally available.
Pimm’s No. 4 Cup was based on rum. Currently phased out.
Pimm’s No. 5 Cup was based on rye whiskey. Currently phased out.
Pimm’s No. 6 Cup is based on vodka. It is still produced, but in small quantities.
Traditionally No. 1 is mixed with bitter lemon soda (Schweppes), but it is now hard to find in the US. The closest I have found to it is a lemon soda that is produced in England with Prince Charles’ seal on the bottle. For awhile it could be found at Trader Joe’s.
Recently someone told me that it is also good mixed with champagne which I must try. Pimm’s is my beverage on a hot summer day.
Hi Maureen,
What great information- thank you! Love the idea of mixing it with champagne. It’s a hot summer day- wonder if I can try it for lunch?
Champagne and Pimms for lunch? That sounds very beachy! Let us know how that works.
Wow. Thanks for sharing.
Thank you for including cucumber. many people forget it and it’s imperative to the flavor composition! well, that is according to my english husband!
here’s his recipe (close to yours with an added element):
http://www.weareneverfull.com/pimms-no-1-drink-of-the-month-july/
We’d never dream of leaving out the cucumber. Glad we have some English approval!
What a great name…”we are never full”. I totally agree with you on the cucumber. My Bermudian/British husband would not have it any other way. Enjoy!
Being English and a caterer, I have to add my ten cents!
Please don’t put ice cubes IN the pitcher of Pimms, as it will irrevocably dilute it. Pour the chilled Pimms over a half glass of ice. In England we used to add borage from our garden, a delicious herbal plant with blue flowers that tastes vaguely of cucumber. But it is rarely found these days.
Bottoms up!
Noted, Serena! Lovely advice. We intend to try it out, or at least I do, tomorrow. And I envy you borage from your backyard. Thank you…
I’ve grown partial to using ginger beer (not ginger ale) instead of lemonade or lemon-lime soda. It has a stronger flavor, so I usually use a 2:1 ratio of it to Pimm’s. I also like to go with lime, orange and cucumber slices, with a sprig of mint. Maybe not traditional, but highly tasty.
Jon, that sounds terrific! To heck with tradition. Thank you!