The History of the Pimm’s Cup

Hot Shots

• There were at least seven different versions of the Pimm’s Cup at one time
• The Queen of England has even been rumored to enjoy this cocktail
• Napoleon might have something to do with why Pimm’s is so popular in NOLA
• Makers of this drink are encouraged to freestyle the recipe
• Pimm’s gin was originally served in a small tankard called a No. 1 cup—hence the name, Pimm’s No. 1 Cup

Are you missing those long summer nights like I am? Never fear, dear reader, as I share with you the nostalgia of sipping a cool, refreshing, and slightly boozy delight as we run from the beams of the sun.

In other words, it’s Pimm’s o’clock! (As they say in England.)

The Pimm’s Cup (or the “Fruit Cup in a Glass,” as some call it) is a popular summertime drink born in the UK and made even more popular down here in the American South.

Lend me your eyes as we take a waltz down memory lane to see just how the Pimm’s Cup rose to prominence and became such a summertime necessity.

The History of the Pimm’s Cup

The creator of this fine fusion-in-a-cup is none other than James Pimm. Pimm was a fishmonger who opened an oyster house in South London sometime between 1823 and 1840 and was looking to set himself apart from the surrounding competition.

He wanted to concoct a special gin-based liqueur to serve as the base of a signature cocktail: a medley of gin, various herbs and spices, fruit, and quinine to help aid the digestion of his oysters. (Quinine was also used to treat malaria. Two birds, one stone, I suppose.)

Pimm was also looking for something low in alcohol but delicious enough that customers would inevitably order one after another!

And how very delicious it was! However, Pimm kept quiet about the contents of this sweet, spicy, and complex concoction. So quiet, in fact, that it is said that only SIX people alive know the true recipe for Pimm’s gin.

Kind of like Coca-Cola! My whole paycheck will go to the guy who can get me THAT recipe.

As it happened, the Pimm’s No. 1 Cup was a hit! In 1851, No. 2 (with Scotch whisky) and No. 3 (with brandy) were released to the world. Pimm’s started big-time production in 1851 with a plan to keep the competition as far in the rearview mirror as possible—and that it did!

By 1859, Pimm’s gin was sold commercially, and by 1865, James Pimm had sold the use of his name and product to one Frederick Sawyer. Four more versions of Pimm’s went into circulation, with the base alcohol ranging across gin, whiskey, brandy, rum, vodka, and tequila.

Almost 20 years later, Frederick Sawyer sold the business to the Lord Mayor of London, Horatio Davies. Under Lord Davies’s leadership, the oyster house and Pimm’s became a solid franchise by 1887.

However, the brand fell out of favor in the 1970s and ’80s. The Distillers Company, the new owners of the Pimm’s franchise, phased out Pimm’s Nos. 2–5 and was bought out by Guinness PLC in 1986.

As the years rolled by, consumers decided that nothing beats the classics, and Pimm’s No. 1 (with gin), No. 3 (with brandy), and No. 6 (with vodka) are the only versions still in circulation today.

The Pimm’s Cup is widely enjoyed in Britain throughout the summer months and is most popular in southern England. It’s considered something akin to a cool iced tea (driven through Long Island) that you would sip with friends in the shade to pass the time.

It has also been rumored that Queen Elizabeth II had a soft spot for Pimm’s, if you will. Hey, if it’s good enough for the Queen, it’s good enough for me!

Wimbledon Tennis Tournament

The Pimm’s Cup is one of the two signature drinks of the Wimbledon tennis tournament. (The second is Champagne.)

This tournament is considered the oldest and most prestigious tennis tournament in the world, and it has been held at Wimbledon since 1877. It is also where the first Pimm’s bar opened, in 1971. (Yes, that is a thing.)

Over 300,000 Pimm’s Cups are sold to fans every year. It looks like no sporting event is official without its staple drink. We are nothing if not traditionalists, amirite?

The Voyage to New Orleans

Many believe that the Pimm’s Cup was invented in NOLA sometime in the 1940s at the famed Napoleon House. Now, we know this isn’t true, because Pimm’s was undoubtedly born in London long before.

But that raises the question: how on earth did this fruity libation make it to America? And down to the swamps of Louisiana, no less?

Napoleon House was originally home to New Orleans Mayor Nicolas Girod. Girod served as mayor from 1812 to 1815, and the building got its name because Girod kept it ready as a welcome refuge for Napoleon Bonaparte should he ever be exiled from France.

You know all about Napoleon Bonaparte, right? Either way, there’s no time like the present for a quick refresher.

Napoleon Bonaparte, born in August 1769, was a legendary political and military savant and Emperor of France who rose to fame during the French Revolution thanks to his impeccable and seemingly unbeatable military strategies.

Now, in case you didn’t know, NOLA was, for a while, a French colony overseen by Napoleon Bonaparte. Brilliant though he was, Bonaparte was not bulletproof.

While fleeing Prussian troops after his crushing defeat at the Battle of Waterloo, Napoleon considered seeking asylum in the U.S.—namely, New Orleans.

That’s where Nicolas Girod comes in with Napoleon House.

Girod was a friend and fellow Frenchman of Napoleon’s, and he prepared his home for Napoleon should he ever seek asylum from France. Sadly, Napoleon never made it to NOLA, because he was poisoned and killed on St. Helena after being exiled and imprisoned there by the British.

As for the origins of the Pimm’s Cup at Napoleon House, presumably a British expat living in New Orleans decided that the swampy summers were hot, and he knew just the medicine.

The refreshing Pimm’s Cup is a smash hit at Wimbledon, which begins at the end of June. It’s right at home on a sweltering Louisiana summer day. A match made in heaven!

Today, Napoleon House is one of the oldest and most historic buildings in NOLA, sitting on the beloved streets of the French Quarter.

Napoleon House is also where visitors from near and far tend to taste their first Pimm’s Cup; it sells three different versions of the popular cocktail.

Others visit to sample its excellent Louisiana cooking, from favorites like jambalaya and gumbo to an alligator sausage po’ boy, for those who want a taste of the swamp.

Now…what exactly is in the Pimm’s Cup, anyway?

The Recipe

The Pimm’s Cup as we know it today was born in Britain and migrated to New Orleans almost 200 years after its birth. The most popular version of the cocktail uses gin as its base.

It is served with either sparkling lemonade (if you’re going for the British version) or a lemon-lime or citrus soda (more favored in NOLA).

It is also served with copious garnishes and fruit infusions, like oranges, apples, strawberries, mint, and cucumbers. Basically, if it’s colorful and grows on a tree or a bush, dump it in there!

The fun thing about the Pimm’s Cup is that you can make it any way you like. No one is going to send you to an early grave for having your own way of making it; it’s encouraged! However, the cherry on top that brings the cocktail together is the garnish. The bigger and more colorful, the better.

The cocktail is about 25% alcohol, with the rest a lightly fruity and herbal fusion destined to knock your socks off—so much so that it has a reputation for bringing the beast (violent, sexual, or otherwise) out of people.

This is probably due to its low alcohol content, which has a way of sneaking up on you after a couple.

So, reader, beware! Sip your Pimm’s Cup with caution, because before you know it, one cup may turn into three, which could turn into ten, and you’d be none the wiser. Enjoy the ember-colored concoction with any fruit or veggie you can imagine. Invite a friend and take a seat in the shade. Tell them to meet you no later than Pimm’s o’clock!

Pimm’s Cup Cocktail

Ingredients

• 1 cup Pimm’s No. 1
• 3–4 strawberries, sliced
• 1½ cups lemon-lime or citrus-flavored soda
• Fruit slices and herbs of your choice, for garnish
• Crushed ice

Preparation

1. Soak the Pimm’s No. 1 with fruit slices and herbs of your choice in a large pitcher. Refrigerate for anywhere from 30 minutes to 12 hours.
2. When ready to serve, add the soda to the pitcher.
3. Toss in more fruit and herbs of your choice and stir.