The traditional Pimms gets a makeover by the food department with the original addition of green peppercorn and elderflower cordial.




Skill level

Average: 3.3 (7 votes)


  • 32 green peppercorns in brine, drained and rinsed
  • ice, for serving
  • 8 tbsp (⅔ cup) Pimms
  • 8 tbsp (⅔ cup) elderflower cordial
  • 8 mint sprigs
  • 8 cucumber slices
  • 4 cups soda water, chilled

Cook's notes

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.


Chill 8 tall glasses. Just before serving, place 4 peppercorns in the base of each glass, gently crush with the back of a spoon.

Add a scoop of ice to each glass and top each glass with 1 tablespoon of Pimms and 1 tablespoon elderflower cordial.

Add the mint and cucumber garnish and top with approximately ½ cup of soda water in each glass. Serve.


• If you would like your cocktail a little sweeter or would like to try something different, replace the soda water with lemonade or ginger ale.


Photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins.