IN 1840, JAMES PIMM opened an oyster bar in the City of London, and though the food was excellent, it was the drinks that really made the establishment’s name.

The most popular of all was “Pimm’s No. 1 Cup”, a gin-based herb liqueur with quinine, served to aid digestion. Its ingredients (apart from gin) are still confidential today, with each bottle stating: “Pimm’s is still made to the original recipe which remains a closely guarded secret known only to six people.”

Following the popularity of his “Pimm’s No. 1 Cup”, James Pimm began bottling the drink in 1859. It met with immediate success and began to spread around the world, becoming the refreshing colonial drink de rigeur. James Pimm then started to experiment with other flavours using different spirits, and marketed them under the names of “Pimm’s No. 2” to “Pimm’s No. 7”.

However, success for the new drinks failed to materialise and he returned to concentrating his efforts on Number One. “Pimm’s No. 1” is also the name of a famous cocktail, featuring the famous herb liqueur as well as ginger ale, slices of lemon and orange and cucumber peel (recipe below).

“Pimm’s No. 1” is the perfect example of how a seemingly important ingredient – the cucumber peel – can affect the entire flavour of a drink.

TENNIS AT WIMBLEDON, racing at Ascot and cricket at Lords are all key parts of the English summer, as are the three “Ps”: picnics, “Pimm’s No. 1 Cup” and the Panama hat. The French would add a fourth P to that list too: “parapluie” (umbrella)

PIMM’S NO. 1

SERVES ONE:
5 cl Pimm’s No. 1,
15 cl ginger ale,
1 slice of lemon,
1 slice of orange,
1 piece of cucumber peel,
3–4 ice cubes

PREPARATION:
Place the cucumber peel, lemon and orange in a tall glass and add the ice cubes. Pour in the Pimm’s No. 1 and top with ginger ale to the brim. Stir and serve with a straw.