📝 About This Recipe
While born in London, the Pimm’s Cup found its soul in the humid, sun-drenched courtyards of the New Orleans French Quarter, specifically popularized by the legendary Napoleon House. This version is a refreshing, low-ABV masterpiece that balances the herbal complexity of Pimm’s No. 1 with a bright citrus punch and the effervescence of ginger ale. It is the ultimate antidote to a sweltering Louisiana afternoon, garnished so extravagantly it feels like a garden in a glass.
🥗 Ingredients
The Base
- 2 ounces Pimm's No. 1 Cup (a gin-based herbal liqueur)
- 3/4 ounce Fresh Lemon Juice (freshly squeezed is essential)
- 1/2 ounce Simple Syrup (1:1 ratio of sugar to water)
The Fizz
- 3-4 ounces Ginger Ale (chilled; high-quality brands like Fever-Tree or Bruce Cost work best)
- 1 splash Lemon-Lime Soda (optional, for a sweeter New Orleans style)
The Garden Garnish
- 1 long slice English Cucumber (cut into a ribbon or a thick wedge)
- 1 sprig Fresh Mint (slapped to release aromatics)
- 1 wheel Lemon (seeds removed)
- 1 half-moon Orange (fresh and vibrant)
- 1 piece Strawberry (halved or sliced)
- 2 pieces Borage Flowers (optional, for traditional British flair)
👨🍳 Instructions
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1
Begin by chilling your highball glass or a specialty Pimm's glass in the freezer for at least 5 minutes to ensure the drink stays crisp.
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2
Prepare your 'garden' garnishes: slice the cucumber into a long, thin ribbon using a vegetable peeler, and cut your citrus into clean, uniform wheels.
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3
In a cocktail shaker, combine the 2 ounces of Pimm's No. 1, the freshly squeezed lemon juice, and the simple syrup.
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4
Add a handful of ice to the shaker and give it a brief, 5-second shake. We aren't looking for heavy dilution, just a quick chill.
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5
Take your chilled highball glass and line the inside wall with the cucumber ribbon so it spirals upward.
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6
Fill the glass to the brim with fresh, clear ice cubes. The more ice you use, the slower it melts, keeping your drink from becoming watery.
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7
Strain the Pimm's mixture from the shaker into the prepared glass over the ice.
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8
Top the glass with 3 to 4 ounces of chilled ginger ale, leaving about half an inch of space at the top.
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9
Using a long bar spoon, gently lift the ice from the bottom once or twice to incorporate the flavors without dissipating the carbonation.
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10
Tuck the lemon wheel and orange slice into the side of the glass among the ice cubes.
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11
Take the mint sprig and 'spank' it against the back of your hand to wake up the oils, then nestle it into the top of the drink.
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12
Add the strawberry slice and borage flowers (if using) on top for a final pop of color.
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13
Serve immediately with a straw, ensuring the straw is positioned right next to the mint sprig so you catch the aroma with every sip.
💡 Chef's Tips
Always use fresh lemon juice; bottled juice lacks the bright acidity needed to cut through the herbal liqueur. If you prefer a drier cocktail, swap the ginger ale for ginger beer or sparkling water with a dash of bitters. To make a pitcher for a crowd, multiply the ingredients by 6 but do not add the ginger ale until the moment of serving to keep it fizzy. Don't skip the cucumber; it is the signature aromatic profile of a Pimm's Cup and provides the necessary cooling sensation. For an authentic New Orleans 'Napoleon House' style, use a mix of half ginger ale and half 7-Up or Sprite.
🍽️ Serving Suggestions
Pair with a warm Muffuletta sandwich to balance the salty meats and olive salad. Serve alongside a platter of chilled Gulf Shrimp Remoulade. Perfect with spicy Cajun boiled peanuts or cracklins. Enjoy as a mid-afternoon refresher with a plate of fresh beignets. Pairs beautifully with a crisp cucumber and Vidalia onion salad.