A refreshing herbal porch sipper from 1800’s England.
The Pimm’s Cup was created by James Pimm for his London Oyster Bar which he opened in 1823, right across from Buckingham Palace. To accompany the shellfish he served he created Pimm’s a proprietary blend of a base spirit infused with spices, quinine, fruit extract and a secret blend of herbs. The word “Cup” in the name of the drink refers to a class of cocktail closely related to punch which usually consists of spirits wine and carbonated water, flavored soda or sparkling wine. Pimm started offering his Pimm’s commercially around 1859 and he passed away in 1866. Over time Pimm’s added a wide variety of blends consisting of different base spirits and herb blends. The one we are most familiar with now is Pimm’s #1 which has a base of Gin but by WWII there were five more bottled Pimm’s they were: Pimm’s #2: Scotch Whiskey, Pimm’s #3: Brandy, Pimm’s #4: Rum Pimm’s #5: Rye Whiskey and Pimm’s #6: Vodka.
Now before all you Brits get in a tizzy, the recipe in this video is the Employees Only version of the cocktail, not the Original. Pimm’s Cup is something that many bars like to recreate and customized based on the Original Idea and honestly whenever I see it on Menus I order it for better or worse. Love me a Pimm’s Cup! Alrighty hope you enjoy the video! See you on another time!
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Here’s Links To The Tools I Use In This Episode:
Barfly Antique Copper Shaking Set
Barfly Measuring Cup Jigger
Barfly Premium Muddler
Bruce Cost Ginger Ale (12)
Book: Speakeasy (Employees Only Cocktail Book)
Pimm’s Cup
Ingredients
- 2 oz Pimm’s No 1
- .75 oz Lime Juice
- .75 oz Cointreau
- 10 Mint Leaves
- 3 Slices Cucumber
- Top Ginger Ale Approx 1oz (30ml)
Garnish
Instructions
- Add Ingredients to Tin, lightly muddle mint and cucumber to express oil and flavors.
- Add ice for shaking and shake 8-10 seconds
- Double strain into glass with large rock
- Garnish with mint sprig and cucumber slices
