As we move into the spring season, many Southern areas are already experiencing warm weather conditions that will only get hotter as we head into summer. New Orleans, Louisiana, knows all there is to know about hot and humid air, which is why cocktail culture emphasizes refreshing beverages. One such drink is the Pimm’s Cup, a New Orleans staple that the Big Easy “loves for its refreshing, low-alcohol appeal, [which is] perfect for the city’s heat and unhurried pace,” says Tyler Malone, bar manager of Zasu in New Orleans.

But what is a Pimm’s Cup, and how did this drink make its way to Louisiana? We asked a group of local bartenders to share the lore of the New Orleans Pimm’s Cup, and here’s what they had to tell us. 

What Is The Pimm’s Cup?

The Origins

The Pimm’s Cup cocktail first arrived on the scene in London as part of a product launch for a brand-new liqueur. “The Pimm’s cup was invented by the maker of Pimm’s at the London Oyster House in 1840,”  Jesse Carr, director of food & beverage at Virgin Hotels New Orleans, tells us.

How To Make It

Pimm’s No. 1 is a gin-based liqueur infused with spices, citrus, and herbs that’s a natural match for fruit. Carr says that “Pimm’s was meant to be almost like an RTD (ready-to-drink) product that was like a shortcut for drink makers, since fruit drinks were popular at the time.” In theory, bartenders could just pour Pimm’s over ice and garnish it with seasonal berries or fruit slices, but James Pimm– the inventor of Pimm’s, who also owned the London Oyster House–wanted to design a simple cocktail that would show off his new creation in its purest form while also pairing nicely with the half-shells served at his restaurant. 

The result was the Pimm’s Cup, which included Pimm’s No. 1 as its primary spirit, citrus juice (usually lemon, although lime can be substituted), and British “lemonade,” a carbonated lemon-lime soft drink sold in the UK. From there, bartenders could add their choice of fresh fruit and herbs for extra flavor and vibrance.

Why It Gained Popularity

“The drink gained popularity in the hotter months for its light, fresh taste, and the fruit embellishments in the London version would add to the fresh feel of the drink,” says Carr. The clean, easy-drinking nature of the Pimm’s Cup also made it a logical fit for daytime sports-watching, which is why it became the signature drink of Wimbledon in the early 1970s. 

How The Pimm’s Cup Became An Instant Hit In New Orleans

We’ve established that the Pimm’s Cup was born in London, but according to Carr, “[there’s a misconception [where] many people think it was invented in New Orleans.” Carr notes that the Pimm’s Cup makes complete sense as a NOLA cocktail, as it’s “easy to drink in the afternoon on hot days and isn’t so boozy that it will knock you out.” 

When It Arrived In New Orleans

In truth, the Pimm’s Cup came to New Orleans about a hundred years after its original invention. It was “introduced at the Napoleon House in the 1940s,” says Malone. The drink became an instant hit, which Malone attributes to “its citrusy brightness and cucumber garnish, [which] reflect New Orleans’ love for bold flavors and effortless European-Southern charm.”

Difference Between London Pimm’s Cup and New Orleans Pimm’s Cup

Similarities

The London Pimm’s Cup and the New Orleans Pimm’s Cup have far more similarities than differences; in fact, their variations are subtle and easy-to-miss. “The New Orleans version that came about in 1940 at the Napoleon House had many of the same ingredients” as the original London version, Carr insists. 

Differences

Mixer: The biggest difference involves the British lemonade; because this product wasn’t readily available in the United States in the 1940s, New Orleans bartenders had to improvise with the sodas that they had at their disposal. That’s how NOLA ushered in a Pimm’s Cup variation that’s now become popular among drinkers on both continents: ginger ale in lieu of “lemonade.” Because British lemonade is very similar to lemon-lime sodas popular in the U.S. like 7-Up and Sprite, you’ll frequently see American bartenders using these drinks as the fizzy element in their Pimm’s Cups.

Garnish: And while the London Pimm’s Cup might decide to omit cucumber as a garnish, you’ll almost always find a refreshing cucumber slice among your fruit bouquet in a New Orleans Pimm’s Cup.

Twists On The Classic Cocktail

The simplicity of the Pimm’s Cup makes it a prime cocktail for creative twists.

• Malone tells us that one of his favorite ways to change up the classic Pimm’s Cup is to add “green Chartreuse and white saké, [which] adds a delicate umami note.” He also likes to include “cucumber basil simple syrup, which keeps it fresh and garden-like, echoing the traditional cucumber garnish of a Pimm’s Cup with an herbaceous lift.”
• Lindsay Dukes, beverage director of Maria’s Oyster & Wine Bar, appreciates the flexibility of the Pimm’s Cup, saying that “for a classic cocktail, I feel like you get a different Pimm’s Cup depending on where you’re at.” She adds that “muddling cucumbers and mint is a must, and I like the use of ginger syrup and then topping with soda water. I think the addition of strawberries is also a really nice touch, especially early in the spring when they’re juicy and in season! This brings a little extra depth and contrast to the herbal flavor of Pimm’s.”
• As for Carr, his personal favorite take on the Pimm’s Cup “is a Salted Watermelon Pimm’s Cup with rum, lime, salted watermelon syrup, cucumbers, mint, and soda.”

Where To Enjoy A Pimm’s Cup In New Orleans

Bartenders throughout the Big Easy prepare excellent versions of the Pimm’s Cup, including all of the skilled mixologists we consulted here. A few additional venues that stand out in Carr’s mind: “You always have to try one from Napoleon House. The Pontchartrain Hotel always has a nice one, and at Jewel of the South, Chris Hannah will whip you up a pretty great Pimm’s Cup.”