Pimm's Cup Recipe

Prepare glassware and fruit

Chill two tall highball or large wine glasses in the freezer for 5–10 minutes if desired. While chilling, thinly slice the cucumber and orange, hull and quarter the strawberries, and pick the mint leaves from several sprigs (reserve whole sprigs for garnish). Measure and set aside the Pimm's, soda/ginger ale, tonic (if using), lemon juice, and any optional gin or simple syrup.

Build the base in the glasses

Divide the cucumber slices, strawberry quarters, and orange slices between the two chilled glasses. Add 3 mint sprigs (or the equivalent leaves) to each glass and gently muddle once or twice with the back of a spoon or a muddler—just enough to bruise the mint and release cucumber/strawberry juices without turning everything to pulp.

Add ice and spirits

Fill each glass about two-thirds full with large ice cubes or crushed ice (approximately 1.5 cups ice per glass). Pour 3 fl oz Pimm's into each glass (6 fl oz total for two glasses). If using gin to fortify, add 0.5 fl oz gin to each glass now. Add the 1/4 lemon juice to each glass (divide the 1/2 lemon between them). If you prefer a sweeter cup, add 0.25 tbs simple syrup to each glass.

Top with mixer

Gently top each glass with 3 fl oz lemon-lime soda (or ginger ale) and 1 fl oz chilled tonic/sparkling water if using. Stir once gently with a long spoon to combine the Pimm's, fruit, and mixer without flattening the soda.

Garnish and serve

Add an extra cucumber slice, a strawberry half, an orange wheel, and a mint sprig to the rim or inside each glass for garnish. Serve immediately with a straw or stirring spoon so guests can adjust fruit and dilution as they drink.

Notes on variations

For a lighter version, increase soda/tonic and reduce Pimm's to taste. For a less sweet cup, use tonic and ginger ale instead of lemon-lime soda. To make a pitcher for 8, multiply all quantities by 4 and assemble in a pitcher, adding soda/tonic just before serving to preserve fizz.