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Nothing beats a glass of Pimms on a hot summer’s day! The British beverage is almost as much a tradition as the cup of tea, and in the Summer months the drink is downed by the gallon, popular at sporting events like Wimbledon fortnight and Henley Reggata.

Origin and History of Pimms
In the early 1840s, James Pimm, landlord of an oyster bar in London’s financial district began selling a health tonic called Pimm’s No 1 Cup, the ‘cup’ being a contemporary reference to the tankard in which a drink was served. Using gin, quinine and a secret mixture of herbs, James Pimm served up the brew as an aid to digestion. Patrons would eat his fresh oysters and then down a chaser of Pimm’s. Previously gin alone had been offered but Pimm added the spices to make it more palatable and less harsh for his customers.

In 1859, backed by some of his well-heeled clientele, Mr Pimm began marketing Pimm’s No 1 commercially, and during the late 19th Century it took off among the bon viveurs of English fashionable society, and was soon being distributed to wherever the sun didn’t set, reportedly making it as far as the officer’s mess in Khartoum, Sudan.

After the Second World War, Pimms extended their range, using a number of other spirits as bases for new cups. Scotch lent its name to No. 2 cup while No. 3 used brandy, No. 4 rum, No. 5 rye and No. 6 vodka. Of these sequels, the vodka cup and brandy (now called Winter) are the only ones in production while original No. 1 cup still reigns supreme in popularity. During a Wimbledon fortnight, some 80,000 half-pints of Pimm’s No 1 Cup are sold to punters who should be watching tennis! 

While a number of variations exist, by far the most popular way to serve Pimm’s is with lots of fresh fruit and mint, over ice and topped up with lemonade. Enjoy a Pimm’s at Ginkgo this Summer by glass (35 RMB) and large pitcher (150 RMB).

More about Pimm’s can be found on their website here.