A quintessential British summer staple, the Pimm’s Cup has, over the years, developed notable ties with tennis tournaments, played a part in the history of the U.S. Bartenders Guild (USBG), and even gained some fans in New Orleans. To teach us about this beloved cocktail and its iconic, eponymous ingredient, we’re joined by San-Francisco-based Aaron Gregory Smith, the executive director of the USBG. Listen on to discover Smith’s Pimm’s Cup recipe — and don’t forget to like, review, and subscribe! 

Aaron Gregory Smith’s Pimm’s Cup Recipe 

Ingredients 

- 3-5 slices of cucumber 

- 5-6 mint sprigs 

- ½ ounce ginger syrup (2:1 demerara sugar to water, simmered for around 15 minutes with peeled, minced fresh ginger) 

- ¾ ounce fresh lemon juice 

- 1 ounce Pimm’s No. 1 

- 1 ounce gin 

- 1 dash of aromatic bitters 

- Soda water, to top 

- Garnish: fresh cucumber and mint 

Directions 

1. Muddle cucumber with mint in a cocktail shaker.

2. Add ginger syrup, lemon juice, Pimm’s, and gin.

3. Shake until chilled and strain into a chilled Collins or 12-ounce pint-shaped “pub” glass filled with ice.

4. Top with soda water and garnish with fresh cucumber and a mint sprig. 

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