Homemade Pimms

ja · Joined: 03 Feb 2005 Posts: 1

I found your question about homemade Pimms on-line and wondered if you ever got an answer as to how to make it. If you did have success would you mind sharing the recipe with me? I'd be very grateful. Thank you kindly, ja

Sandee Tell · Joined: 03 Feb 2005 Posts: 1

I, also, would like to find a recipe for Pimm's. I just returned to the States from England and thoroughly enjoyed the Pimm's I had in London.
Does anyone know if the bottled mix is available in the States?

Bryan · Joined: 03 Feb 2005 Posts: 2

two parts 40% gin
two parts red vermouth
one part orange Curacao
This makes the "Cheat's Pimms"
Then of course add either fizzy lemonade or ginger ale (usually about one of Pimms to three of mixer)

Miranda · Joined: 03 Feb 2005 Posts: 1

I've recently fallen with Pimms as well. (Just came back from London) My friends & I plan on making it tomorrow. I was told to mix 1 part of Pimms & 3 part of 7-Up (you people call it Lemonade... but it's actually 7-Up to us, Canadians/North Americans)... and add mint, cucumber, strawberries, oranges, apples, etc. Sounds good?

Yum!

queenbee · Joined: 03 Feb 2005 Posts: 2

I am also looking for a recipe that would duplicate pimm's #1 cup. If anyone has discovered a truly approximate recipe, I would be very grateful for the instructions.

queenbee · Joined: 03 Feb 2005 Posts: 2

I am also looking for a recipe that would duplicate pimm's #1 cup. If anyone has discovered a truly approximate recipe, I would be very grateful for the instructions.

Paul Diehl · Joined: 03 Feb 2005 Posts: 1

In the summer of 1970 my wife and I fell in love with the seafood restaurant (2nd floor?) of London's Lyon's Corner House - junction of Strand (south side) and Craven Street. The fried scampi were great, but the Pimm's No. 1 drink was even better. After two rounds, we were grateful to be looking for the 88 bus, a number that stayed 88 no matter how much our Pimmed minds rearranged it. The drink was served in a large beer mug full of crushed ice, the only ice we saw in England that devilish hot June and July. The bartender wrote down the recipe for us on the back of a Lyon's Copy of Bill and that bill remains one of our most prized possessions. So here it is, the recipe for Pimm's No. 1 from the Lyon's Strand Corner House seafood restaurant bar, 1970:

Pimm's No. 1 Cup -- 1/2 gill [about 2 oz.]
Mint -- one sprig
Lemon -- 2 slices
Grape
Cherries
Cucumber [1 or 2 slices]
[crushed ice, 2/3rds of mug]
Lemonade [the squeezed lemon kind]--(to fill the mug}
Served in a beer mug

Over the years we've replaced the grape with a slice of orange and a slice of lime. The citrus mix is optional, but the mint and cucumber are obligatory; they're the magic ingredients.

Cheers!

Tim · Joined: 03 Feb 2005 Posts: 3

the easiest recipe is:

Pimms Base i.e. Vodka or Gin
and then a bottle of Martini Rosso and a bottle of amontilado sherry.

It's great

T

Hugh · Joined: 03 Feb 2005 Posts: 2

For a truly evil concoction:
level teaspoon caster sugar, i jigger brandy, 2-3 jiggers pimms and use champagne instead of lemonade - get two of those in her and she'll rock but be quick before she passes out!

Kit Buchan · Joined: 07 Jun 2005 Posts: 1

James Pimm's No1 Cup used to be 40%ABV, but then the crafty devils changed it to 25%, without lowering the price! (shock) We too must cheat them in return, and make our own gin mixers which we can sip enthusiastically on July afternoons...

courgette · Joined: 27 Feb 2006 Posts: 1 Location: Excelsior, MN

I think the original poster was looking for a way to make the Pimm's itself, not the assembled drink in the glass. I arrived at this forum while looking for the same thing! I've been puzzled by just that sort of recipe in "The Afternoon Tea Book" by Michael Smith!

The real Pimm's has a gin base, and various secret additions, including quinine and other spicy flavors. I think this recipe accomplishes some of it with the vermouth, which supposedly has some bitterness (I don't detect much myself), but especially the spiciness with the Angostura.

The bit that mystifies me is the measurement of the dry vermouth! What does "1/4 pint 1part" mean? And BTW-- it's an American publication, so I'm guessing it's 1/4 of an American pint (16 oz), not a British one. But what about the "1 part"?

I haven't tried it myself-- it's way too cold in Minnesota for Pimm's at the moment. In case you're unable to get the official Pimm's, this looks like a good substitute-- if you can figure out how much dry vermouth to use! And a note about the bitters: A dash is a lot more than a DROP-- hold the bottle over the mising cup, and give it a goodly sharp shake.

HOMEMADE PIMM'S
1 cup London gin
1 cup sweet vermouth
1/4 pint 1 part dry vermouth
4 dashes Angostura bitters

Proceed as usual: pour ca. 1/4 c "Pimm's" into a tall glass with ice, garnish with 1 stick cucumber, 1 wedge apple. 1 slice orange, 1/2 slice lemon, a maraschino cherry and a sprig of mint. Top off with chilled lemon soda (7-up). Or try ginger ale, or soda with an extra squeeze of lemon (my preference).

For PIMM'S ROYALE, top off with champagne instead of lemonade/soda.