Pimms Cup Recipe

Prepare fruit and herbs

Wash all fresh produce. Thinly slice the cucumber lengthwise into long ribbons or into 2–3 mm half-moons depending on preference. Quarter the strawberries (hulled). Thinly slice the orange and lemon into rounds, then cut rounds in half if preferred for easier serving. Pluck the mint leaves from stems and lightly clap them between your hands to release aromas.

Build the pitcher

In a large pitcher (2–3 liter capacity), add the prepared cucumber slices, strawberry quarters, orange and lemon slices, and most of the mint leaves (reserve a few sprigs for garnish). Fill the pitcher about halfway with ice.

Add the spirits and mixers

Pour 500 ml (a standard 750 ml bottle is close to 2/3 bottle) of Pimm's No. 1 into the pitcher over the fruit and ice. Immediately top with about 1.5 liters of clear lemonade (or a mix of lemonade and ginger ale if you prefer lighter sweetness and extra fizz). If you like more carbonation, add up to 250 ml extra ginger ale. Gently stir once or twice with a long spoon to integrate ingredients without bruising fruit too much.

Chill briefly and taste

Let the pitcher rest in the refrigerator for 10–15 minutes to chill and let flavors marry. Taste and, if desired, adjust: add more lemonade for a lighter drink, more Pimm's for stronger, or a splash of ginger ale for extra fizz. If you used very sweet lemonade, you can balance by adding a few thin lemon slices or a small splash of soda water to brighten.

Serve

Fill six tall glasses with ice. Spoon some of the macerated fruit and a couple of cucumber ribbons and mint leaves into each glass. Pour the Pimms Cup over the ice and garnish with reserved mint sprigs and a cucumber ribbon or citrus wheel. Serve with straws or cocktail stirrers.

Make-ahead note

You can assemble the pitcher up to 2 hours ahead and keep chilled. Add extra ice and any additional lemonade/ginger ale right before serving to maintain fizz and avoid excessive dilution.