Pimm’s was first produced in 1823 by James Pimm, a farmer’s son from Kent who became the owner of an oyster bar in London near the Bank of England. Pimm offered his drink (a gin-based drink containing quinine and a secret mixture of herbs) as an aid to digestion, serving it in a small tankard known as a “No. 1 Cup”, hence its name. This, all according to the Pimm’s website.
Pimm’s began large-scale production in 1851 to keep up with sales to other bars. The distillery began selling it commercially in 1859 using hawkers on bicycles.
“Pimm’s Cup No. 1 can be served both on ice or in cocktails for the summer,” said Jamie Pilot, epicurious.com. “Kick off the summer with a classic drink like Pimms Cup. It has a dark tea colour with a reddish tint, and tastes subtly of spice and citrus fruit. It is often taken with lemonade, as well as various fruits including apples, oranges, lemons, strawberry, cucumber and mint. Pimm’s is also mixed with champagne (or a sparkling white wine), called a ‘Pimm’s Royal Cup’.”
- About 1 cup ice cubes
- 1/4 cup (2 ounces) Pimm’s No. 1
- 6 tablespoons (3 ounces) ginger beer or ginger ale
- 1 cucumber slice
- 1 sprig fresh mint (5 to 6 leaves)
Fill highball glass with ice. Add Pimm’s, then top with ginger beer, garnish with cucumber slice and mint sprig, and serve. If you have them, mason jars are a down-home way to serve the drinks.
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