ClassicsSummer

Pimm's Cup

The Pimm's Cup is Pimm's No. 1, gin, lime, cucumber syrup and ginger beer over crushed ice. It is fruity, spicy and fresh, with cucumber keeping it cool. A Wimbledon fixture and a natural fit for the July 4th weekend.

  • GlassJulep cup
  • MethodBuilt in the glass
  • Ingredients5
Pimm's Cup

Ingredients

Making a batch?
Servings
Cucumber wheel, served with a strawGarnish
Total volume—

Directions

  1. Fill a julep cup or highball glass with crushed ice.
  2. Add the gin, Pimm's, lime juice and cucumber syrup and stir to combine.
  3. Top with ginger beer and add more crushed ice to dome the top.

ToolsJiggerBar spoonJulep cup

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History

James Pimm, a farmer's son from Kent, ran an oyster bar in the City of London, where he served a gin-based tonic in small tankards called No. 1 Cups. It was bottled and sold commercially in the 1800s. The first Pimm's bar opened at Wimbledon in 1971, and it has been a fixture of the tournament ever since.

Making a batch? Scale it for a crowd, add dilution water, and see how many bottles to buy.
Quick sizes
How are you making it? ⓘ Batching includes dilution water. Pre-batched cocktails need added water to replace the melt from stirring or shaking. We use Jeffrey Morgenthaler's standard: 18% for spirit-forward drinks, 25% for shaken.

What you'll need to buy

Based on 750ml bottles (25.4 oz), rounded up.

Bottle math, generally

750ml bottle25.4 oz
2 oz pours per bottle12 cocktails
1.5 oz pours per bottle16 cocktails
1 oz =29.6 ml
This recipe per 750ml of spirit—

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