Bright, herbaceous, summery and garnished to the nines, the Pimm’s Cup wouldn’t exist without James Pimm, the owner of a London oyster bar who created Pimm’s liqueur in 1823. Though he originally marketed it as a health tonic, the cocktailing world quickly caught on to its true potential and the Pimm’s Cup was born. Now, the spritzy drink is most commonly associated with the Wimbledon tennis tournament, but it can (and should) be drunk at anytime—no sporting event needed. Traditional British recipes call for lemon-lime soda, but ginger beer works equally well if you prefer a spicier rendition. Whichever mixer you choose, make sure to garnish the cocktail lavishly.
- Fill a highball glass with ice and your garnishes.
- Build the cocktail in the glass, starting with the Pimm’s and the lemon juice, then top with the lemon-lime soda or ginger beer of your choice.
Mix it Up
If you’re making a pitcher for a crowd at Pimm’s O’Clock, combine 200 ml of Pimm’s with 600 ml of lemon-lime soda or ginger beer. Give it a stir and then add mint, cucumber and fruit. To serve, pour mixture in highball glasses with ice and top with extra garnishes.
One of the world’s first great tequila cocktails, the El Diablo’s precise origins are vague. What is known is that it first appeared in print in Trader Vic’s 1946 book, Trader Vic’s Bartender's Guide, under the name "Mexican Diablo." A simple highball, the cocktail mixes herbal, peppery tequila with richly fruity crème de cassis...