This Pimm's mojito from The Little Owl in New York gets added flavor from a muddled lemon half.
'pimms'' on Serious Eats
This rye-based Pimm's cocktail was created by Taylor Bense of The Post Office in Williamsburg, Brooklyn. Muddled cucumber adds a lovely freshness to the drink.
This super-easy highball is great with Fever Tree tonic, though feel free to substitute your tonic of choice.
This recipe from John McCarthy of the Greenwich Project (see our First Look here) brings out the spicy side of Pimm's with a cardamom syrup. Instead of the traditional cucumber you often see with Pimm's, this drink is made with fresh honeydew juice.
This cocktail recipe comes from Toasted Oak Grill & Market just outside Detroit, Michigan. The drink is evocative of candied nuts, and it's ideal for serving alongside a gingerbread or spice-cake dessert.
The Diablo cocktail is made with tequila and creme de cassis. This variation from David Welch at Lincoln Restaurant in Portland, Oregon, calls for Pimm's instead. The result is bright and refreshing.
This cocktail, adapted from Domenica in New Orleans, is pretty low in alcohol, but not at all low in flavor. It reminds us of caramel and lemon drops, with an essential smoky addition from a few drops of Scotch.
This spin on a Pimm's cup uses a good dose of Aperol, and is named for an old Aperol advertisement that claimed that Aperol was good for maintaining your slim figure.
If the urge for a Pimm's strikes you, it is ridiculously easy to make a DIY version with ingredients you probably already have at home. If you want to play with the flavor profile, add a little sherry to give it a sweeter touch or a little Campari to accentuate the bitterness. Add a little simple syrup and fresh herbs to play up the sweet, summery flavor or increase the amount of gin to up the alcohol content and juniper intensity.
This is a lovely, iced tea-colored sipper that refreshes perfectly, and wonderfully complements a smoky prosciutto on toast. It's drier than your standard Pimm's Cup, with just soda, ginger, and lemon slices instead of sweet sparkling lemonade, and wedges of heirloom cantaloupe instead of cucumbers (they're botanical cousins).
Not quite a traditional recipe, but with very traditional flavors, Ryan Gannon's version is "firmed up" with Cointreau.
As you may have noticed, we have a thing for Pimm's. We've long been fans of the Pimm's Cup, a citrusy sweet, lightly bitter refresher traditionally garnished with cucumber and sometimes strawberries and orange, and lately, we just can't resist a Pimm's concoction, whether it's mixed with whiskey or muddled with mint and Hendrick's gin. But a jello shot Pimm's Cup had never occurred to us until we saw these Pimm's No. 1 Cup Jelly Shots from Jelly Shot Test Kitchen.
In this variant of the classic Scotch and Soda highball, Chris swaps out the Scotch for Irish Whiskey, and subs in a good proportion of Gin-based Pimm's. A dash of lemon juice and Angostura bitters add acidity and complexity to the mix, and ginger ale finishes it off.
I'm a sucker for good, relatively dry gimlets made with fresh lime juice, gin, and a bit of sugar (I don't dig the Rose's!), so it seemed only natural to attempt a Pimm's-seasoned variation of one.
The standard Pimm's cup is made by mixing Pimm's with "white lemonade" (a.k.a. Sprite or 7-Up) along with chopped fruit and ice.