Pimms Cup

  • 25ml Pimms No 1
  • 25ml Bombay Sapphire
  • 50ml Lemonade
  • 50ml Ginger Ale
  • Dash of Angostura Bitters

Add the ingredients to a tankard of cubed ice where possible, and garnish with cucumber, mint, strawberry, lemon and orange slices. A splash of Angostura bitters always goes down nicely.

James Pimm was the owner of “Pimm’s Oyster Warehouse” on Lombarb St in the City of London, that was taken over by Sam Morey his apprentice. In the 1860′s the drink would have been created as an aperitif by Sammy boy for the restaurant. It was obviously well received by the local bankers and has stuck ever since!