Pimm’s Cup is actually more a punch than a cocktail. It starts with a potation called Pimm’s No. 1 Cup, a potation created in the 1840s by the owner of Pimm’s Oyster Bar in London. It was served as the house ale, and the recipe was perfected over many years until it became what you can buy today: a gin-based, low alcohol spice and citrus spirit.
To that, you add gin if you want higher alcohol content, then lemonade (or in modern times, some people prefer 7-up or ginger ale), then whatever fruit you want to throw at it. It’s technically a punch rather than a cocktail, and it’s perfect for parties because of the low alcohol content (or not so low, if you add gin – depends what kind of crowd you’re entertaining) and the sheer fun of drinking something that’s got chunks of fruit in it that you can eat after they’ve soaked up the alcohol. Or is that just my idea of fun?
Pimm’s Cup
For 6 people:
- 12 ounces Pimm’s No. 1 Cup
- 6 ounces dry gin (optional – just raises the alcohol content)
- Lemonade
- Fruit chunks or slices (cucumber, lemon, lime, strawberries and mint are suggested – cucumber is actually the most common garnish)
Put about twenty ice cubes into a large jug. Add the Pimm’s No. 1 Cup, then the gin and the fruit. Fill the jug the rest of the way with lemonade and stir it. Serve it in highball glasses. Remind your guests they can eat the fruit, too.
Since Pimm’s was originally served at an oyster bar, obviously the perfect snack or entree to enjoy with it is one involving oysters. If not oysters, then some kind of seafood, preferably shellfish.
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Updated: November 26, 2010
Copyright: April 13, 2010
