Pimm's No. 1 Adds a Blast of Botanicals to Whisky Cocktails

Pimm’s No. 1 is an English gin-based liqueur infused with botanicals, caramelized orange, and spices. It was invented by London barkeep James Pimm in the 19th century when it was considered a health tonic. Today it’s most commonly enjoyed in a Pimm’s Cup, a refreshing, low-alcohol mix of Pimm’s and either English-style lemonade (carbonated lemon soda), ginger ale or ginger beer, lemon or lime juice, and numerous garnishes including cucumber, strawberry, and mint.

“When mixed in cocktails, Pimm’s imparts complex aromas as well as mild sweet and bitter flavors,” says Jonny Raglin, co-founder of Comstock Saloon in San Francisco, adding that whisky and Pimm’s are a good match due to the latter’s similarities with sweet vermouth in its aromatics and ABV level. “It brings a brightness to whisky that’s refreshing, while its tannins match well with the flavors that whisky gets from barrel aging,” says Raglin. “I enjoy mixing Pimm’s with rye whiskey—the pumpernickel notes of the rye, while interesting, can be overpowering to the palate—and Pimm’s does a nice job of playing along with that boldness.”

But there’s no need to limit yourself to rye—Pimm’s is versatile enough to mix with all types of whisky.

High Cotton

Jonny Raglin, co-founder of Comstock Saloon in San Francisco

• 11/2 oz. Michter's US*1 rye (or other rye)
• 3/4 oz. Pimm's No. 1
• 3/4 oz. Dubonnet Rouge
• 2 dashes Fee Brothers peach bitters
• 1 dash Fee Brothers mint bitters
• Mint sprig and lemon peel for garnish

Stir all ingredients with ice in a mixing glass for 20-30 seconds. Strain into an ice-filled rocks glass and garnish with a mint sprig and lemon peel.

Pimm-sky Cup

Johnny Adair, bar manager of Farow in Niwot, Colorado

• 1 oz. Eagle Rare (or other bourbon)
• 1 oz. Pimm's No. 1
• 3/4 oz. lime juice
• Ginger beer
• Mint sprig and strawberry for garnish

In an ice-filled Collins glass, add bourbon, Pimm's, and lime juice. Top with ginger beer and give a quick stir. Garnish with mint and strawberry.

Dirty, Filthy, and Thriving

Joshua Scheid, beverage manager of Rex at the Royal in Philadelphia

• 3/4 oz. Coopers' Craft Barrel Reserve (or other bourbon)
• 11/4 oz. Pimm's No. 1
• 3/4 oz. grapefruit juice
• 1/4 oz. Dirty Sue olive juice
• Strawberry Twizzlers for straw

Shake all ingredients with ice until the cocktail shaker is frosty. Strain through a mesh strainer into a Nick and Nora glass. Trim both ends of a strawberry Twizzlers to use as a straw.

The Fields of Athenry

Julian Enright, general manager of Doyle Bar at The Dupont Circle Hotel in Washington, D.C.

• 1 oz. Redbreast 12 year old (or other Irish whiskey)
• 1 oz. Pimm's No. 1
• 1/2 oz. lime juice
• 1/4 oz. honey
• Guinness float
• Orange peel for garnish

Shake whiskey, Pimm's, lime juice, and honey with ice. Strain into a rocks glass over a large ice cube. Top with a float of Guinness and garnish with an orange peel.