Pimm’s Cup

Drinks with John Fladd

At this point in my life I’ve more or less made peace with my physical appearance, which can best be summed up as “rumpled.” I’m mostly OK with the fact that very few people will ever describe me as dapper. I will probably not be invited to sophisticated cocktail parties in the Hamptons, where I will casually lean against a doorframe, dressed in a crisp linen suit, making small talk with elegant women and men with monocles. And yet… There are days in late summer, when the heat and humidity collaborate to suck a person’s will to live right out through their pores, when the idea of drinking something civilized becomes extremely appealing.

That’s where Pimm’s comes in.

Pimm’s is a quintessentially British drink. Although brownish in color, it’s a gin-based liqueur that the Brits have sipped in a reserved sort of way for the past 150 years or so, while watching cricket or orphan-taunting, or whatever the Victorians were into. The traditional cocktail made with Pimm’s is called, reasonably enough, a Pimm’s Cup.

Here’s the thing about the Pimm’s Cup: It requires what English people call “sparkling lemonade” and a shocking amount of garnish. In the past I’ve always drunk a pared-back, minimalist version of the Pimm’s Cup — basically a Pimm’s and soda, with a single, important garnish. It has always struck me as being cold, crisp, and perhaps a little bit classy.

But, if I’m going to recommend a Pimm’s Cup, it only seems like due diligence to compare the two versions. And in the spirit of “in for a penny; in for a pound” it makes sense to go even a step further and compare both of them against an over-the-top premium version. So I did.

Sleek, Minimalist Pimm’s Cup
2 oz. Pimm’s
7 oz. plain seltzer
3” section of cucumber, cut in half lengthwise and bruised

1) In a tall glass, add ice, Pimm’s and seltzer.
2) Cut a three-inch section from a cucumber. Cut in half lengthwise, then lay it facedown on your table or counter. Spank it vigorously with the back of a spoon.
3) Yes, I know what I said. Just do it.
4) Add it as garnish to the drink, stir and enjoy.

Truth be told, this was the version of the cocktail that I was rooting for. It is crisp and classic.

Official Pimm’s Cup
2 oz. Pimm’s
5 oz. lemon soda (I used SanPellegrino)
2 orange wheels
2 slices cucumber
1 fresh strawberry, sliced
sprig of fresh mint

1) To a tall glass, add two slices each of orange, cucumber (unbruised) and strawberry slices. Feel free to cram them roughly into the bottom of the glass.

2) Add ice.
3) Add the Pimm’s and lemon soda.
4) Stir and top with a sprig of fresh mint.

I didn’t want to admit it, but this was a step up. Each garnish shone through and this was — OK, not superior to Version No. 1, but definitely more nuanced. Things become classics for a reason.

Trying Too Hard Pimm’s Cup
2 oz. Pimm’s
2 oz. homemade lemon syrup
5 oz. plain seltzer
2 orange wheels
2 slices cucumber
1 frozen strawberry
sprig of fresh mint

1) Make lemon syrup. Bring equal parts lemon juice and sugar to a boil with a pinch of salt. (Four lemons gave me about 1¼ cups of juice) Take it off the heat as soon as the sugar has dissolved, then steep the zest of one lemon in the syrup for about half an hour. Let it cool, then strain out the zest, which might make it bitter if you left it in.
2) Arrange orange and cucumber slices around the inside of a tall glass, so they look impressive from the outside.
3) Add ice.
4) Add Pimm’s, lemon syrup and seltzer. Stir gently.
5) Top with a sprig of fresh mint and a frozen strawberry. (The reason for using a frozen strawberry here is that when you freeze fruit, sharp ice crystals form that puncture the cell walls inside the berry. When you add the frozen berry to this drink, it looks like a proper, self-respecting strawberry, but it oozes strawberry juice into your cocktail, while still putting up a good front.)

The extra work and fiddly details were actually worth it. This version was definitely the sweetest of the three and if you are looking for that clean, pared-down taste, this is probably not the version for you. But the freshness of the mint and the flavors of the fruit really set off the taste of the Pimm’s itself.

After drinking three Pimm’s Cups, I feel as rumpled as I look.

Featured photo: Pimm’s Cup. Photo by John Fladd.
John Fladd is a veteran Hippo writer, a father, writer and cocktail enthusiast, living in New Hampshire.

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