James Pimm, the owner of a London oyster bar in London, invented Pimm’s in 1823. The original drink was a gin-based drink featuring quinine and a secret mixture of herbs and was served in a small tankard known as a No.1 cup.
- 1 long cucumber slices, plus another to garnish
- 1 orange wedge
- 1 lemon slice
- 1 strawberry
- mint leaves
- 50 ml Pimm's
- 15 ml gin
- dry ginger ale
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place the cucumber, orange, lemon, strawberry, mint, Pimm's and gin in a glass.
Fill the glass with ice and top with half lemonade and half dry ginger ale. Stir to combine.
Add straws and final piece of cucumber to serve.