Prep 4 mins
Cook 0 mins
A favorite warm-weather drink, this is light, crisp, and refreshing. Excellent for guests as it's not too alcoholic. The story of Pimm's: Created by James Pimm in his 1820's Oyster Bar. Pimm began to market it ready-mixed in 1859, such was its popularity. It was taken as a digestive tonic, due to the high level of quinine and the mash of herbs involved in its production. Fashionable society began to drink Pimm's as a cocktail during the later part of the 19th century, partially for the alcoholic lift and partially because it was weak enough to be drunk all afternoon. Try serving it as a punch, with lemon and lime slices floating in the punch bowl.
- 2 1⁄2 ounces Pimm's liqueur
- 6 ounces ginger ale
- 1 slice oranges, and or 1 slice lemon
- 1 slice cucumber (spear)
- mint (to garnish)
- Pour Pimm's and ginger ale over plenty of ice in a highball glass. Add a slice of orange and/or lemon and a cucumber spear. Garnish with mint leaves.