Pimm’s Recipe

It wouldn’t be summer without a big jug of Pimm’s. This classic drink is a symbol of the British summer, from Wimbledon tobarbecuesand lazy afternoons in the garden. If you’re looking for an easy summer cocktail recipe, or want to perfect your Pimm’s recipe, then you’ve come to the right place.

Pimm’s was first made in 1823 by one James Pimm, who owned an oyster bar in London. Pimm created a secret mixture of gin and herbs to sell at his bar as a tonic to aid digestion. By the late 19th Century the drink had become popular all over London. These days it wouldn’t be a British summer without a few jugs of Pimm’s and lemonade, almost always made with Pimm’s No.1 Cup, the best-known and most widely available variety of Pimm’s, with its famous reddish tint.

To make the perfect jug of Pimm’s follow our easycocktail recipe. We’ve added all the classic fruits and flavours you’d expect to find in a good jug of Pimm’s, including fresh orange, strawberries, cucumber and mint. For a foodie twist, you can swap the fresh mint leaves for a handful of lemon balm. If you can get hold of them, delicate purple borage flowers are also a traditional, and pretty, addition. Serve over plenty of ice and with a sharp, fizzy lemonade to make this the perfect jug of Pimm’s.

If you’ve been looking for the secrets to a perfect jig of Pimm’s every time, simply follow our easy recipe below. It’s Pimm’s O’Clock.

How to Make Pimm's

1. Put all the fruit, zests, herbs and ice in a large jug. Pour over the Pimm’s (the ratio is one measure Pimm’s to two measures lemonade). Add the chilled lemonade just before serving.

2. If you want to take the Pimm's on a picnic, pack a bag of ice in your biggest cool box. Stand your bottles of Pimm’s and lemonade close to the ice, then slip separate, small freezer boxes of the sliced and halved fruit, zests and herbs between the gaps. When you arrive, unpack and mix in big plastic jugs.

Ingredients

• 1 orange, scrubbed, quartered and sliced
• Handful small strawberries, halved
• Zest 1 lemon
• Long zest of 1 cucumber (use a Y-shaped peeler)
• Handful lemon balm or mint leaves
• 2 handfuls ice cubes
• 500ml (18fl oz) Pimm’s No 1
• 1.5 litre (2¾pt) lemonade, chilled