Pimm's Cup Recipe

Chill and measure

Place a large pitcher or punch bowl in the refrigerator or fill it with ice for a few minutes to chill. Measure and set aside Pimm's, Tanqueray Sevilla gin, and fresh lemon juice.

Into the chilled pitcher, combine 240 ml Pimm's No.1, 120 ml Tanqueray Sevilla gin and 60 ml freshly squeezed lemon juice. If you prefer a slightly sweeter cup, add 30 ml simple syrup and stir to combine.

Add about half of the cubed ice to the pitcher to keep the mixture cold and slightly dilute it as you build the drink.

Add the garnish ingredients to the pitcher: 1 cup thinly sliced cucumber, 1 cup quartered strawberries, 1 thinly sliced orange, 1 lemon wheel (or a few thin wheels) and 6–8 fresh mint sprigs. These both flavor the drink and make an attractive presentation.

Gently stir the mixture once or twice to release aromatic oils from the citrus and bruise the mint slightly — do not over-stir; you want flavor but not cloudy liquid.

Just before serving, pour 600 ml chilled ginger ale into the pitcher and give one gentle, brief stir to combine. The ginger ale provides effervescence, so add it last to preserve bubbles.

Top up the pitcher with the remaining ice to keep the cocktail cold without over-diluting.

Fill individual highball or Collins glasses with ice. Spoon some of the fruit and mint from the pitcher into each glass.

Ladle or pour the Pimm's Cup mixture over the ice in each glass, making sure each serving gets a good mix of liquid and fruit. Garnish each glass with an extra mint sprig and a cucumber ribbon or strawberry if desired.

Serve immediately. Offer extra ginger ale on the side for guests who prefer a lighter fizz.