1. Fill a tall glass (Collins or highball) with ice.

2. Add Pimm’s No. 1.

3. Top with lemonade or ginger ale, depending on your flavor preference.

4. Stir gently to combine.

5. Garnish lavishly with a mix of:

   • 2–3 cucumber slices

   • A few halved strawberries

   • 1–2 orange slices

   • A sprig of mint

   • Optional: sliced apple, lemon wheels, edible flowers

• Finger sandwiches or afternoon tea fare

• Grilled chicken with herbs or lemon

• Feta and watermelon salad

• Light cheeses like brie or goat cheese

• Shortbread cookies or fruit tarts

Its low ABV and fruit-forward style make it excellent for brunches, garden parties, or pairing with delicate summer dishes.

• Don’t skimp on garnish — it’s part of the Pimm’s Cup experience. Think of it as half cocktail, half fruit salad.

• Cucumber and mint are essential — they balance the sweetness with fresh, cooling notes.

• For a less sweet version, try topping with soda water and a splash of lemon juice.

• Want to batch it? Use 1 part Pimm’s to 3 parts soda and garnish in a pitcher.

• Pimm’s Spritz idea: Top with Prosecco and soda for a bubbly twist.

The Pimm’s Cup was created in 1840 by James Pimm, a London oyster bar owner who wanted to offer a “health tonic.” It became popular at sporting events like Wimbledon and Henley Regatta, and today it’s a symbol of British summertime. More a ritual than a drink — always served over ice and brimming with fruit.