Maison Premiere's Subtropical Take On The Pimm's Cup

Ah, the Pimm's Cup. Festooned with chunks of strawberry, orange, cucumber and mint, it's a delightfully easygoing English beverage befitting of any polo match or late-afternoon tipple. The gin base in Pimm's No.1 — along with a healthful mix of other spices and herbs — gives it a slightly bitter note, which is balanced out with a bit of lemonade and fruit sweetness, if you're going for the quick-and-dirty version.

This drink's versatility can also be an opportunity for something new, though a Brazilian influence isn't likely the first thing that comes to mind. At lauded oyster bar Maison Premiere in Williamsburg, Brooklyn, barman Michael Walcher has crafted the bar's 16th variation on the summer Pimm's, with Avuá Cachaça Amburana, Aperol and grapefruit creating an earthy, tropical feel that can cut through any summer heat.

As aromas of spices, passion fruit and tarragon hit the nose, it's likely that most people wouldn't recognize this as a Pimm's on first sip, but few will notice as this delicious drink — and hopefully a dozen-plus oysters — goes down. Even the garnish of sous-vide Campari cane cubes with Maldon sea salt is edible, with the exception of the umbrella itself. Definitely one of the best thirst quenchers in recent memory.

Pimm's Cup

Serving: 1 cocktail


2 ounces Pimm's No. 1

4 ounces lemon/lime soda


  • In a shaker tin, muddle Pimm's with strawberry, cucumber, mint, an orange wedge, and blackberries
  • Dump into a chilled Collins glass and top with soda.
  • Maison Summer Pimm’s #16

    Serving: 1 cocktail


    1 ounce Pimm's No.1

    3/4 ounce Aperol

    1/2 ounce Avuá Cachaça Amburana

    1/2 ounce grapefruit cordial

    1/2 ounce lemon juice

    1/2 ounce saline

    4 dashes Angostura bitters

    Mint and grapefruit


  • In a shaker tin, combine ingredients with a grapefruit wedge and mint.
  • Shake vigorously with Kold-Draft ice for 10 seconds and fine-strain into a chilled Collins glass.
  • Garnish with approximately 5 bruised tarragon leaves, sous-vide Campari cane cubes on an upturned parasol, a splayed cane sugar swizzle, atomized Amburana and pinch of Maldon salt.
  • Prep Time: 5 minutes

    Difficulty: Advanced