A gin-based fruit liqueur, Pimm’s No. 1 Cup is served on ice and in cocktails; when you see them break out the Pimm’s for Wimbledon or the Royal Regatta, you know it’s a sure sign of the spring season.
Available year-round at your local LCBO ($24.45), the uses for Pimm’s are numerous and always refreshing. Try the original Pimm’s Cup and our favourite variations to class up your next spring soiree.
You’ll need: Pimm’s No. 1, ice, cucumber, mint, fresh lemon juice and ginger ale
1) Make sparkling lemonade by mixing fresh lemon juice and ginger ale, adjust to desired sweetness
2) Cut cucumber in half and use a vegetable peeler lengthwise to peel long thin strips
3) Pick mint leaves off the stems and wash gently if needed
4) Fill a highball (tall glass) with ice and mix in 2 ounces of Pimm’s and top up with your ginger ale-lemonade
5) Add in a generous garnish of mint and cucumber strips and stir well
6) Make it a punch by using the same proportions in larger volume for a jug or punch bowl
You’ll need: Pimm’s No. 1, ice, orange marmalade, orange slices (‘wheels’), ginger beer and picked fresh basil
1) Fill a mixing glass with ice and add in 2 ounces of Pimm’s, 1 tablespoon of orange marmalade and a few leaves of picked basil – stir gently a few times to incorporate the ingredients2) Pour all the mixed contents into a highball and top up more ice if needed
3) Fill the rest of the glass with ginger beer and add in orange slices; garnish with more basil leaves
You’ll need: Pimm’s No. 1, sparkling wine (cava, prosecco or champagne) and strawberries
1) Chill a champagne flute or coupe with ice
2) Slice strawberries in half, or slices if they are larger3) Dump the ice when the glass is well chilled, then add 1.5 ounces of Pimm’s and fill the rest with sparkling wine
4) Drop in a few strawberry halves, serve and enjoy!
Pimm’s is versatile, so experiment by mixing it with various fresh fruits and citrus, spirits, teas and juices. Wimbledon is coming up this month...with plenty of time to perfect your springtime Pimm’s creations!
--- Food & Drink Specialist and Mixologist, Michelle Tham.