Pimm’s Cup With Muddled Cucumber

Recipe from Bobby Heugel

Adapted by Robert Simonson

Pimm’s Cup With Muddled Cucumber
Elizabeth Lippman for The New York Times
Rating
4(224)
Comments
Read comments

Pimm’s No. 1, a gin-based liqueur, is named after James Pimm, the bar owner who created it in the mid 1800s. By the 1860s, it was bottled. At one point, there were other “cups,” numbered 2 through 6, based on brandy, rum and other spirits. But the No. 1, a reddish tonic with citrusy and bitter notes, has always been the star, and it is not quite like anything else on the shelf.

The Pimm’s Cup’s skeletal components are nothing more than a measure of Pimm’s and roughly three measures of either lemonade, lemon soda or ginger ale (your preference), served over ice in a long glass and typically garnished with cucumber. —Robert Simonson

Featured in: From That Tropical-Drink Paradise, England

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:1 drink.
  • 1cup sugar
  • 1¼-inch-thick slice of unpeeled cucumber
  • 1½ounces Pimm’s No. 1
  • ½ounce gin, preferably Beefeater
  • 1ounce lemon juice
  • Seltzer or sparkling water
  • Lemon wedges, for garnish
  • Mint, for garnish.
Ingredient Substitution Guide

Preparation

  1. Step 1

    Make a simple syrup: in a small pan, heat sugar and 1 cup water; boil until sugar is melted. Cool. (It keeps in the refrigerator for weeks.)

  2. Step 2

    In a cocktail shaker, muddle the cucumber. Add the Pimm’s, gin, lemon juice and ¾-ounce simple syrup. Shake.

  3. Step 3

    Strain into a Collins glass filled with ice. Top with seltzer or sparkling water. Garnish with lemon wedge and mint sprig.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
224 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Unlikely

Muddle the cuke with a chunk of fresh ginger, some lemon zest from that lemon you just squeezed and an ounce of simple syrup for a batch of four. Shake that whole mess with the Beefeater, Pimms and ice. Strain that over ice in tall glasses half way. Fill with seltzer, stir gently. Garnish with three cucumber slivers and a ginger slice.

Jo Bay

We mix Pimm's with carbonated San Pellegrino drinks, especially the blood orange flavour. Lovely!

Anson McKim

Try mixing with 7 Up or Sprite. The old Pimms No. 1 formulation was better. Not as much caramel.

Jillian Jackson

Being the daughter of an English war bride, I learned to make a classic and very simple Pimm's Cup. Muddle mint in a tall glass. Add ice. Pour in 1 part Pimm's, and 3 parts lemonade. Stir and add a sprig of mint as a garnish. My mystery book club loves these, and Agatha Christie, too!

KateG

In my family, a borage blossom was considered an essential garnish along with the cucumber spear.

KateG

In my family, a borage blossom was considered an essential garnish, along with the cucumber spear.

Private comments are only visible to you.

Credits

Adapted from Bobby Heugel, Anvil Bar & Refuge, Houston

Recipe Tags

or to save this recipe.