Pimm’s is a proprietary cocktail in a bottle created by James Pimm in 1820 for his London oyster bar. His first blend, Pimm’s No. 1 Cup, was a gin-based liqueur infused with quinine, fruit extracts, and a secret blend of herbs. The word “cup” in this case refers to a punch made with spirits, wine, and soda or sparkling wine. Pimm started commercially offering Pimm’s No. 1 Cup around 1859, and by the end of World War II five more bottled blends had been developed: Pimm’s No. 2 Cup, based on Scotch whisky; No. 3, on brandy; No. 4, on rum; No. 5, on rye whiskey; and finally, No. 6, on vodka. Originally, most cups were garnished with cucumber or cucumber peel. Employees Only pays tribute to this forgotten trend in our Pimm’s Cup cocktail, which can be made as a long drink or in large batches or pitchers for parties. We build the base of the cocktail with Cointreau and fresh lime juice to add more alcohol and firm up the body. Fresh mint and delicious thinly sliced cucumbers are lightly bruised in the shake to release aroma, and we top it off with ginger ale, which adds to and opens up the bright flavors of the cocktail.
Recipe information
Yield
makes 1 drink
Ingredients
2
3
3
3
6
1
Need to make a substitution?
Preparation
Step 1
Pour the Pimm’s, Cointreau, and lime juice into a Collins glass. Add the cucumbers and mint. Fill with large cold ice cubes and cover the glass with a small shaker top. Shake briefly and top off with ginger ale.
tasting notes
Step 2
Dominant Flavors: Mint, basil, quinine, apples, and pears
Step 3
Body: refreshing, slightly sparkling
Step 4
Dryness: medium
Step 5
Complexity: medium with lots of subtle notes
Step 6
Accentuating or Contrasting Flavors: cucumber, mint, and bright flavors pop out
Step 7
Finish: short, dry, citrus with lingering note of brandy
Step 8
Glass: Collins
