Classic Pimm's Cup

Why I Love This Recipe

My first memory of a Pimm's Cup is from a trip to Wimbledon as a kid, where I could not participate in the drinking part because I was about ten years old and had to settle for strawberries and cream instead. Which, honestly, was not a bad consolation prize. But the moment I was old enough to finally have one, I completely understood what all the fuss was about.

There is nothing quite like it. The Pimm's No. 1 is this gin-based liqueur infused with herbs, citrus peel, and warm spices, and when you pair it with the bite of cold ginger beer, the freshness of cucumber and strawberries, and the herbyness of fresh mint, you get something that tastes incredibly elegant while also being the most refreshing thing for a hot afternoon. It is the drink I make for Wimbledon watching parties, bridal showers, and any occasion where I want something that looks fancy but takes five minutes flat. For more summer cocktail inspiration while you are here, my Paloma Spritz and my DIY Spritz Bar are both excellent additions to your warm-weather repertoire.

Ingredients

Substitutions & Swaps

🍸 Pimm's No. 1

• Pimm's No. 6 Vodka Cup - Same herbal and citrus flavor profile as No. 1 but built on a vodka base, so the finish is lighter and cleaner. Great if you want the classic Pimm's taste without any gin juniper notes.
• Pimm's Blackberry Elderflower - A more floral and berry-forward version that turns the whole drink a little deeper and more fragrant. Harder to find outside the UK but absolutely worth hunting down.
• Gin plus orange liqueur plus sweet vermouth - A DIY workaround that mimics the complexity of Pimm's: use 1.5 oz gin, 0.5 oz Cointreau, and a small splash of sweet vermouth. The Cointreau brings the citrus lift while the vermouth adds herbal depth.
• Aperol - Not a true 1-for-1 swap but it works beautifully here. Aperol is bitter orange-forward and lower ABV, and it plays off the ginger beer and cucumber in a very similar refreshing way. Use the same 3 oz pour.

🫧 Ginger Beer

• Fever-Tree Ginger Ale - Milder heat than ginger beer but still has real ginger flavor, especially from Fever-Tree's quality. A good call if you find ginger beer too spicy or are serving this to guests with a lower heat tolerance.
• Sprite or 7UP - The most traditional British version of a Pimm's Cup actually uses lemonade (meaning fizzy lemon soda in UK terms), so Sprite is completely canonical here. Sweeter and more citrus-forward, less spice.
• Sparkling water plus a squeeze of fresh ginger - If you want to cut sugar entirely, plain sparkling water with a few thin slices of fresh ginger muddled in keeps the fizz and adds real ginger bite without any added sweetness.

🍓 Strawberries

• Raspberries - A little more tart than strawberries, which actually balances the sweetness of the Pimm's really nicely. Crush a few lightly before adding so they release juice into the drink.
• Blackberries - Deep, jammy flavor that complements the herbal spice notes in Pimm's No. 1 beautifully. Visually stunning in a tall glass too, which matters when you're serving this at a party.
• Peach, thinly sliced - When stone fruit is at peak season, peach slices in a Pimm's Cup are a revelation. The floral sweetness echoes the caramelized orange in the liqueur and makes the whole drink feel very summer.
• Orange slices - Doubles down on the citrus notes already baked into Pimm's No. 1. Use blood orange when in season for a more dramatic color and a slightly more bitter, complex fruit note.

🥒 Persian Cucumber

• English cucumber - The closest swap and probably what most people have on hand. Thinner skin, higher water content, and very mild flavor. Slice it thin so it releases into the drink gently without overpowering.
• Celery stalk, thinly sliced - An unexpected but classic Pimm's garnish in the UK. The vegetal crunch and subtle bitterness of celery play off the herbal notes in the liqueur in a really complementary way.

🌿 Mint and Thyme Garnish

• Basil (preferably lemon basil) - Lemon basil has a sweet, slightly anise-forward aroma that pairs beautifully with the citrus in the drink. Regular Genovese basil works too and adds a more savory herbal note that feels very garden party.
• Borage flowers - The traditional Wimbledon Pimm's garnish. Tiny blue flowers with a faint cucumber flavor that visually elevates the glass immediately. If you grow herbs, borage is easy to grow from seed.
• Tarragon - A small sprig of tarragon adds a subtle anise note that deepens the herbal complexity of Pimm's No. 1. Use it sparingly, one or two small sprigs is plenty, it can take over quickly.
• Rosemary - A woody, resinous herb that contrasts nicely with the bright fruit and fizz. Lightly slap the sprig against your palm before dropping it in to wake up the oils and get more aromatic payoff.

How to Make a Classic Pimm's Cup

Step 1: In a tall glass combine the sliced lemons, cucumber and strawberries.

Step 2: Fill a cocktail shaker with about 1 cup of ice. Add the lemon juice and Pimm's No. 1 over the ice and secure the lid of the shaker. Shake for 20 seconds until chilled.

Step 3: Add a few fresh ice cubes to the glass and then strain the mixture over the ice.

Step 4: Fill the remaining part of the glass with ginger beer. Garnish with the fresh mint and thyme and serve immediately.

🍓🥒🍋 Tips & Tricks for the Best Classic Pimm's Cup

The British summer cocktail playbook: gin-based liqueur, ginger beer fizz, fruit-and-herb hand-build

• Use Pimm's No. 1, not No. 6 or No. 7. The number on the bottle matters. No. 1 is the gin-based canonical version; No. 6 is vodka-based (lighter, less herbal); No. 3 is brandy-based (winter variant). For a classic Pimm's Cup, No. 1 is the only correct answer.
• Ginger beer, not ginger ale. Ginger beer is spicier, less sweet, and brewed with real ginger root. Ginger ale is essentially flavored soda. The difference is the difference between a Pimm's Cup and a glass of fruit punch.
• Build the drink in the glass, not a shaker. Pimm's Cup is a built drink; shaking destroys the fruit and bruises the herbs. Layer ingredients in the glass over ice; stir gently.
• Slap the mint, don't muddle. Press the mint between your palms with a quick clap to release the oils. Muddling shreds the leaves and adds chlorophyll bitterness. You want aroma, not green pulp.
• Slice fruit thin enough to fit the glass. Cucumber spears (not coins); strawberries sliced in ⅛-inch pieces; lemon in wheels not wedges. Chunks of fruit clog the glass and don't release flavor.
• The ratio is 1:2 (Pimm's to ginger beer). 3 ounces Pimm's to 6 ounces ginger beer is the canonical pour. Stronger is too boozy and stops being sessionable; weaker is grape juice with bubbles.
• Ice in the glass, not the pitcher. For pitcher service, mix the Pimm's, fruit, lemon juice, and herbs in the pitcher; pour over ice in individual glasses and top each with ginger beer. Ice in the pitcher dilutes everyone equally as it melts.
• For pitcher mode, hold the ginger beer until the moment of serve. The bubbles go flat within 30 minutes; adding ginger beer to a pitcher means everyone past glass two gets flat Pimm's. Top each glass individually right before handing it over.
• Add a splash of fresh lemon juice. Two teaspoons in the glass before the ginger beer brightens everything and balances the Pimm's sweetness. The recipe calls for it; do not skip.
• If you can find borage, use it. The traditional British garnish is borage flowers, small edible blue flowers with cucumber flavor. Hard to source in the U.S. but worth checking farmers markets in summer. A single flower floating on top is the most authentic finishing touch you can do.

Classic Pimm's Cup FAQs

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