The Pimm’s Cup is a traditionally British cocktail, having originated in 1840 at an oyster bar on Poultry Street in London. The Pimm’s “house cup” became popular among business men of the day, and the Pimm empire quickly grew, with Pimm’s being sold outside the restaurant by 1859. In 1869, the Pimm’s cup was sold in a bottle for the first time. Pimm’s has endured the test of time to become one of the signature flavors of Great Britain.
1971 saw the first ever Pimm’s bar at the prestigious Wimbledon tennis tournament, and the Pimm’s Cup is now one of the official drinks of the event. Carrying on that tennis tradition, the Nobu Beverage Director Marcus Voglrieder has created a Nobu Pimm’s Cup for the Nobu Indian Wells location, and it’s been a hit.
While the original Pimm’s Cup consists of Pimm’s No. 1, Lemonade, cucumber, orange, and strawberry, the Nobu version has a bit of a Japanese twist, using Shiso Leaves and Kuri.
Here’s the recipe for the Nobu take on a Pimm’s cup:
- Shiso Leaves
- Orange Peel
- Thin Kuri Slices
- Pimm’s No. 1
- Lemonade (Perricone Fresh Squeezed)
- Mr. Q Cumber Soda (Top up)
- Rip Shiso leaves in half and muddle
- Add Orange Peel and Kuri slices
- Add Pimm’s No. 1 and Lemonade
- Add ice and shake (1 short shake to mix the ingredients)
- Pour into glass
- Top up with Mr. Q Cumber Soda