The classic early 20th century pimm s recipe
The Classic Early 20th Century Pimm s recipe
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About this recipe
In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.The classic early 20th century Pimm's recipe is a refreshing and iconic cocktail that has stood the test of time. This delightful concoction combines Pimm's No. 1, a gin-based liqueur, with a medley of fresh fruits, cucumber, and mint leaves. The result is a light and fruity drink that is perfect for summer gatherings or simply enjoying on a sunny afternoon. With its origins dating back to the early 1900s, this timeless recipe continues to be a beloved choice for cocktail enthusiasts around the world.
Keywords: Pimm's, cocktail, refreshing, fruits, summer
The classic early 20th century pimm s recipe details
Ingredients
| 300 ml | Pimm’s No.1 |
| 900 ml | lemonade |
| ice cubes | |
| ½ | cucumber, chopped |
| 6 | strawberries, sliced |
| 1 | lemon, sliced |
| 1 | orange, sliced |
| mint leaves, chopped |
Instructions
To prepare every glass individually:Pour the lemonade and Pimms into a large glass pitcher.
Chop and slice the remaining ingredients and place in small bowls.
Put 3-4 ice cubes into each glass, fill with Pimm’s and lemonade mixture and add cucumber, strawberries, one slice of lemon and one slice of orange. Garnish with mint leaves.
To prepare a jug:
Pour the lemonade and Pimms into a large glass pitcher/jug.
Prepare fruit and add to the pitcher/jug and fill up the glasses. Further fruit and mint leaves can be added just before serving.
Preparation time:
ca. 15 min
Grade of difficulty:
easy
Calories per portion:
n/a
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The recipe has been tried out and should turn out to be tasty (with respect to one's subjective taste). In case you get poor results kindly re-check the instructions and repeat the process. If you find an error or have a complaint, do not hesitate to leave a comment or contact us via contact form. Reference: The classic early 20th century pimm s recipe
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