The Perfect Pimm’s Cup to Sip During Wimbledon (and All Summer Long)
Many sporting events have a signature cocktail. For instance, the Kentucky Derby has its mint julep. The Preakness has the Black-Eyed Susan cocktail. And the U.S. Open has the Honey Deuce.
If you’re lucky enough to snag seats for Wimbledon, you’ll undoubtedly find yourself sipping a few glasses of the enticing British potion known as a Pimm’s Cup. Every year, over 300,000 glasses of Pimm’s are served at the globally-watched sporting event.
But even if you aren’t a tennis fan, or don’t plan on watching the tournament on the telly, this slightly spicy and refreshingly tangy tipple is worth exploring this summer. Here’s a look at everything to know about this cocktail and how to make the Pimm’s Cup right.
An ‘Alcoholic Fruit Cup’
There’s a reason this cocktail has a reputation as an “alcoholic fruit cup.” The drink is made with Pimm’s No. 1, a reddish-amber gin-based liqueur infused with botanicals and mixed with English lemonade (clear and carbonated) or lemon-lime soda. Pimm’s No. 1 has a fresh, slightly bitter flavor, with notes of citrus, juniper and quinine. It has a relatively low alcohol content, at 25%,
The cocktail is traditionally served with cucumber slices, strawberries and mint leaves.
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From Digestif to Tournament Tradition
The Pimm’s Cup’s origins date back to 1823, when London oyster bar owner James Pimm started offering guests a gin-based beverage containing quinine and a secret blend of spices. The elixir was dubbed a digestion aid, and served to patrons in small tankards known as “No. 1 Cups.”
The drink’s popularity quickly grew, and by the end of the 19th century it was ubiquitous all over the United Kingdom. In fact, he started bottling and selling his concoction in 1851. Later, the first Pimm’s bar opened at the 1971 Wimbledon tournament, and it’s been a tradition ever since. (The other de rigueur beverage at the renowned tennis championships, by the way, is Champagne. Not too shabby either.)
However, some accounts trace the cocktail’s roots back to Louisiana. In the 1950s, a recipe for this cocktail made it to the Napoleon House in New Orleans, where “it quickly became the signature drink of that venerable bar as well—and a staple of bar crawling as you walk through the French Quarter,” writes Andrew and Briana in Northern Hospitality with The Portland Hunt + Alpine Club.
But most agree the drink’s origins go back to England.
Full of Fruit
Its sprightly, striking garnish is an integral part of a well-made Pimm’s Cup. Purists wouldn’t dare use anything except mint, cucumber, strawberries and apples—in a word, only ingredients that are available in Britain.
The classic recipe calls for one part Pimm’s to two parts lemonade—the Brits’ version is clear and carbonated, and if you can’t find it, you can substitute lemon-lime soda.
Modern variations endlessly tinker with the classic recipe, replacing the lemonade with ginger beer or tonic and departing from the classic topper to decorate the glass with orange twists, pineapple slices or passion fruit. Any way it’s mixed, the fizzy, tea-hued sip is served with ice in a tall glass and artfully garnished.
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Pimm’s Cup Recipe
Ingredients
Directions
Add ice to a chilled tall glass. Add the Pimm’s and lemonade or lemon lime soda. Stir gently, and garnish with the mint sprig, cucumber slice, strawberry slice and apple slice
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