As summer rolls around for another year, it’s time to dust off your garden furniture, stock up on factor 50 sun-cream and of course, crack open the Pimm’s. A drink so quintessentially British it finds itself the centerpiece of every summer drink collection, and you could go as far as making the statement – it’s always Pimm’s o’clock!
From its humble beginnings in a London oyster shed in 1823, Pimm’s has become as synonymous with Wimbledon as strawberries and cream. This gin based cocktail; infused with an array of botanicals, has been the cause of much – often heated – debate: what is the perfect Pimm’s? In light of Wimbledon being around the corner, we have decided to put the debate to bed once and for all, and give our recipe for the perfect Pimm’s – tried and tested of course.
Step 1: Ice up your glass. Any mixologist knows you fill the glass first (with cubes) to avoid it melting too quickly and diluting your drink.
Step 2: Get yourself some borage. This is the traditional herb in a Pimm’s cup, as the leaves have a refreshing cucumber-like taste, while the blue flowers taste of honey and make a pretty light garnish. If you can’t find any, some mint will work fine. Crush the leaves lighty in your hand to release the aromatic oils and put in the glass.
Step 3: Ready your cucumber. You want some to be thin peels, and some to be in chunks, with your glass having a mix of the two.
Step 4: Your liquid. For every one part Pimm’s, you need three parts of lemonade. So, for your average glass that means about 150 ml of lemonade and 50 ml of Pimm’s No.1.
Step 5: The orange slices. The finishing touch to your perfect Pimm’s comes with a flourish of orange. Slice your orange before adding three strips to your glass.
…and voila! You have your absolutely perfect Pimm’s for that match-pint!
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