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Pimm’s Cup


Pimm’s Cup

Karen Covey

words by Emily Milliken Taylor


On a hot summer day there’s nothing more satisfying than a cold, refreshing cocktail. My favorite for those so-hot-you-think-you'll-melt days is a classic Pimm’s Cup.

Pimm's liquor originated as a medicinal cure for indigestion in an oyster bar in London. James Pimm created the first iteration of Pimm’s No. 1 with gin, quinine and a secret herbal blend which resulted in a rich caramel color and an earthy floral flavor. Over the years, the company has tried several variations on the recipe, each sold as a separate number. And though Pimm's No.'s 2- 6 each had their charms, none are quite so quintessentially summer as the original blend. The traditional cocktail combines fruit, herbs, Pimms No. 1, and lemonade in a perfect blend for celebrating a long weekend or a hot summer night.

Here's a boozy variation on the classic, studded with blackberries and mint. 

2-3 fresh blackberries
5 fresh mint leaves, divided
1 sugar cube
1 1/2 ounces Pimm’s No. 1
1/2 ounce American-style gin (Aviation or similar)
1 ounce fresh lemon juice
Club soda
Cucumber spear, for garnish, optional
Lemon wedge, for garnish, optional

In a collins glass, muddle blackberries, 4 mint leaves, and sugar. Add ice. Add Pimm’s No. 1, gin, and lemon juice. Stir briefly to combine. Top with club soda, garnish with remaining mint, cucumber, and lemon wedge (if using) and serve.

Serves 1.

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