This month, we’re toasting the start of Wimbledon with a British classic.
Pimm’s has been a fixture at the tournament since the 1970s. It’s a longtime courtside favorite, especially when the sun’s out. This version, from The Essential Bar Book by Jennifer Fiedler, includes a splash of Angostura bitters. It’s not traditional, but it adds a subtle kick and a touch of complexity to the classic formula.
With a slightly tart bite and crisp, herbal finish, it’s the perfect pour for summer gatherings, tennis watching, or porch sipping.
The Recipe:
Pimm’s Cup from The Essential Bar Book
Ingredients:
2 oz Pimm’s No. 1
½ oz lemon juice
¼ oz simple syrup (1:1, sugar:water)
soda water
2 dashes Angostura bitters
garnish: cucumber spear or slice, mint spring, seasonal berries and citrus (optional)
Instructions:
In a tall glass, add Pimm’s, lemon juice, and simple syrup and stir. Add ice, top with soda water and bitters, and stir gently to mix. Garnish lavishly like a flower arrangement with a cucumber slice, fresh mint spring, berries, citrus, and a pocket square.
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