By Emily Dawson, Food Blogger, Recipe Developer, PhotographerPublished on 7 June 2026

200+ recipes developed and tested in her home kitchen before publishing on British Kitchen Hub.

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Pimm's Drink Recipe

Jump to recipe10 mins prep0 mins cookMakes 1 glass

Pimm's Drink Recipe Your Guide To Britain's Bubbly Summer Cocktail The formula for a Pimm's Cup is beautifully simple—1 part Pimm's No. 1, which is a gin liqueur that has been said to have secret ingredients with fruits, herbs, spices, and quinine, which James Pimm introduced together in the 1840s at his London oyster bar. It is the official beverage of Wimbledon, the standard at British garden parties, and one of the lowest-ABV refresher cocktails there could be anywhere. The trick is this recipe, which yields enough for one glass or a jug that serves six and has all the best advice to make it just right (including lemons to choose & how you prepare your fruit so it's not soggy).

Prep

10 mins

Cook

0 mins

Servings

Makes 1 glass

Difficulty

Easy

Pimm's Drink Recipe

Have you ever been to Wimbledon, a British garden party, or (bizarrely) some summer barbecue in the UK? You have had Pimm's. Or at least you have caught a whiff of one—that intoxicating breeze wafting through the air with notes of cucumber and mint and something herbal sweet as molasses, making everything seem like an endless, sunny afternoon.

The Pimm's drink recipe couldn't be simpler: pour Pimm's No. 1 over ice, top it with sparkling lemonade, and load the tumbler up with fresh fruit and herbs! The classic blend is equal parts lemon-lime soda to three parts lemonade, which allows the drink itself to stay light and fizzy (to collapse a cartoon upon its own water) but low-alcohol enough to sip through an entire midday session without pausing.

Pimm's No. 1 is a gin-based liqueur created in the 1840s by James Pimm, owner of an oyster bar in London, who served up his concoction as a digestive tonic from a small tankard—which he called a 'cup' and gives it its name today. The drink was bottled and sold around the British Empire by 1860. But by the 20th century, it was virtually inseparable from Wimbledon, where for the two-week tournament each year over 300,000 glasses are poured. Still, it is the most undeniably British cocktail out there.

It would be a mistake to think of the Pimm's Cup as merely important in its alcohol content—it's really all about how you make it. Selecting the fruit, ripping up the mint, filling a highball glass or an elegant smaller copper jug—it's social as well as tactile and cheerful enough to establish the stage for what comes next.

Variations

Pimm's Cup with Gin (Stronger Version): Add another 15 to 25 ml of good London Dry gin per glass along with the Pimm's for enhanced complexity and a more pronounced floral character. Keep the same fruit and lemonade or any fluid. This is known as a 'turbo Pimm's' and is particularly enjoyed at evening gatherings!
Ginger Beer Pimm's: If you can still get your hands on it, swap the sparkling lemonade (still very much needed!) for a good-quality ginger beer—Fever-Tree or Fentimans works beautifully. The ginger's spicy warmth pierces the sweetness of the Pimm's, elevating it all to something far better. Keep the same 1:3 ratio.
Pimm's and Prosecco (Pimm's Royale): If you've got someone special in your life, skip the lemonade for a classy upgrade with dry Prosecco. Use the same 1:3 ratio. For instance, in dry Prosecco, an element of sugar counters the sweetness from the Pimm's to balance a lighter drink that includes all kinds of sophistication.
Aperol Pimm's Cocktail: For a contemporary bitter-orange edge and gorgeous amber color, add a 20 ml splash of Aperol per glass. Pairs particularly well with the Prosecco version.
Non-Alcoholic Pimm's (Mocktail): Use a non-alcoholic fruit cup like Belvoir Farm Elderflower. Pressé or an alcohol-free aperitivo. Load the traditional, fruit, and mint heavily—it's all about heavy garnishing for this drink. It must be topped with sparkling lemonade as usual.

How to Make Pimm's Drink Recipe (Step-by-Step)

Prepare and bruise the fruit and mint

Slice fruit thick—basically big, chunky slices that are nice and pretty on the glass but also not chopped up so much as to disintegrate in your drink right away. Even the cucumber should be chopped on a diagonal for a bigger surface area & parallel look. However, unlike a Mojito or Mint Julep—where the mint is usually bruised (a good smack against your palm) before entering, un-bruised mint sits in the glass looking pretty but contributing very little aroma.

Load the glass with ice — generously

Add large ice cubes, filling the glass two-thirds to three-quarters full before adding anything else. More massive cubes are better than crushed ice, as they melt slower, i.e., keep the drink cold for between 20 and 30 minutes without diluting it massively! If you are preparing a whole jug of Pimm's for guests, don't ice the pitcher — shortly before serving, put some in each glass instead to stop an entire batch from losing flavor over time.

Pour the Pimm's, then build with fruit

Pour the Pimm's over ice first, then top up with lemonade. This allows the Pimm's to cool rapidly in contrast with a glass filled straight from ice and sink into the glass base, thus allowing when you add lemonade, it percolates through fruit rather than displacing all of it. Add your fruit carefully — cucumber slices along the side of the glass and strawberries and orange slices mingling through ice so that when ready to drink, it looks as good as it tastes.

Top with lemonade — gently — and serve at once

Pour the lemonade slowly down the inside edge of the glass at a tilt to preserve as much carbonation as possible. The 1:3 Pimm's to lemonade ratio (50ml to 150ml) is the classic single-serve standard — use 200ml for a lighter drink. One gentle stir, a final mint garnish, and the glass needs to reach a hand within 60 seconds.

5 from 1 vote

Pimm's Drink Recipe

Your Guide To Britain's Bubbly Summer Cocktail The formula for a Pimm's Cup is beautifully simple—1 part Pimm's No. 1, which is a gin liqueur that has been said to have secret ingredients with fruits, herbs, spices, and quinine, which James Pimm introduced together in the 1840s at his London oyster bar. It is the official beverage of Wimbledon, the standard at British garden parties, and one of the lowest-ABV refresher cocktails there could be anywhere. The trick is this recipe, which yields enough for one glass or a jug that serves six and has all the best advice to make it just right (including lemons to choose & how you prepare your fruit so it's not soggy).

Equipment

Tall highball or Collins glass (at least 350ml capacity) — or a large glass jug for a batch
Long bar spoon for gentle stirring
Sharp knife and chopping board for fruit
Measuring jigger or shot glass (50ml)
Ice bucket or tray (large cubed ice preferred)

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Ingredients

✓50ml Pimm's No.1 Cup
✓150–200ml chilled sparkling lemonade (British-style — see notes)
✓3–4 slices fresh cucumber (cut on the diagonal, about 5mm thick)
✓2–3 fresh strawberries, hulled and halved
✓1–2 slices fresh orange
✓1 slice fresh lemon
✓1 large sprig fresh mint, plus extra to garnish
✓Plenty of large ice cubes

Instructions

First prepare the fruit so that you have everything ready to drop in: cut the cucumber into 5 mm diagonal slices, hull and halve the strawberries, cut the orange (round slice or rounded/half-wheels with a clutch column), and cut the round lemon wheel. Give a single smack to the mint sprig with your palm; this bruises the leaves and releases their oils without ripping them apart in your drink.
Take a tall highball or Collins glass and fill it nearly to the top with large ice cubes. Step two: Ice. The glass has to be at least 2/3 full of ice before anything else makes its way in. A wet ice drink is colder and will dilute more slowly.
Pour your 50 ml of Pimm's No. 1 neat over the ice. For your first drink, do not eyeball—use a jigger to dose the ratio well. The traditional Pimm's to lemonade ratio is 1:3; hence, for the build-up of one single standard serving, use 50 ml of Pimm's followed by an amount of vodka measured like so!
Add the fruit in your glass: cucumber slices, drop them here; take strawberry halves and settle them into ice; add oranges and lemons. Lightly roll the mint sprig and place it on the side like a garnish where you can see it and smell it.
Gently tumble the chilled sparkling lemonade down the inside of each glass edge (never fill over ice from above; this will knock out all your bubbles) 150 ml for a stronger drink or 200 ml if you want something lighter and more sessionable.
Use a long spoon to gently stir the drink—ice and all—but just give it one slow stir for two or three rotations at most to mix the Pimm's into your lemonade without killing the fizz.
Garnish with a second sprig of fresh mint jammed up there where people can see it on the top side, and another strawberry balanced on the rim if you want to. Serve immediately with a straw or long spoon for guests to stir as they drink.

Frequently Asked Questions

What is a Pimm's drink recipe made of?

A classic Pimm's drink recipe is made from Pimm's No.1 Cup (a gin-based liqueur infused with fruit, herbs, and spices), chilled sparkling lemonade, and a generous selection of fresh fruit and herbs — traditionally cucumber, strawberries, orange slices, lemon, and fresh mint, all served over plenty of ice in a tall glass. The standard ratio is 1 part Pimm's to 3 parts lemonade.

What is the best ratio for a Pimm's Cup?

The classic ratio is 1 part Pimm's No.1 to 3 parts sparkling lemonade. For a single serving that means 50 ml Pimm's to 150ml lemonade. If you prefer a stronger drink, use a 1:2 ratio (50ml Pimm's to 100 ml lemonade). For a very light, sessionable afternoon drink, stretch to 1:4 (50ml Pimm's to 200 ml lemonade). The fruit and mint are constant regardless of ratio.

What is the best lemonade to use in a Pimm's drink recipe?

Traditional British sparkling lemonade is the authentic choice — Schweppes Lemonade are the classic options. British lemonade is clear and sparkling with a clean, not-too-sweet flavor, unlike the cloudy, very sweet American style. If British lemonade is unavailable, Sprite or 7UP are widely used and work well. For a drier, more sophisticated result, use ginger beer or dry Prosecco.

Can I make a jug of Pimm's in advance?

Yes, and it is the recommended approach for parties. Combine 300 ml Pimm's with all the prepared fruit and mint in a large jug and refrigerate for up to 2 hours — the fruit will gently steep into the Pimm's and deepen the flavor. Add the lemonade and ice only at the moment of serving to preserve the bubbles. Do not add ice to the jug itself; add it to individual glasses at pouring time to avoid dilution as the batch sits.

What fruit goes in a Pimm's drink?

The traditional Pimm's fruit selection is cucumber, strawberries, orange slices, lemon slices, and fresh mint. These five components are the non-negotiable classic. Optional additions that work beautifully include apple slices, raspberries, lime, and borage flowers (the traditional British garnish that adds a faint cucumber note and looks stunning). Avoid soft fruits like melon or kiwi that break down quickly and turn the drink cloudy.

Is Pimm's a strong drink?

Pimm's No.1 is 25% ABV, but when mixed in the classic 1:3 ratio with lemonade, the finished cocktail is approximately 6 to 8% ABV — roughly equivalent to a strong cider. This makes it one of the more sessionable cocktails you can make, and is precisely why it is so popular at all-day events like Wimbledon or garden parties.

Notes

British lemonade vs American lemonade — this matters

The clear, carbonated and lightly sweetened British lemonade (meaning 'lemonade' as used in the recipe here) is essentially just a mild lemon-flavored sparkling water with very little sugar. American lemonade is a still, non-carbonated, considerably sweeter drinking substance made from lemon juice. American-style lemonade in a Pimm's Cup makes the drink sickly sweet and insipid. If using outside the UK, use Sprite, 7UP or a lemon & lime soda as the nearest substitute. Here are some suggestions — as you see, the higher up the page, the more these might be all premium options and not cheapo soda-flavored soft-drink substitutes: Sanpellegrino Limonata (as a sweeter alternative to and from Italy) and Fever-Tree Lemonade.

The jug of Pimm's rule: no ice in the jug

If you're mixing a batch jug of Pimm's for a party (300ml Pimm's to 900ml lemonade), which you will be pouring into individual glasses, don't ice the jug but always place plenty in each glass at pour time. Your ice in the pitcher melts within half an hour to 60 minutes and makes all of it a thin, watery mixture well before your last guest is served. Chill the jug in the fridge (fruits and Pimm's mixed, topped with lemonade just before serving), then let the ice in each glass do its thing.