So technically the Pimm’s and Gin is a bit redundant, as Pimm’s is gin based. And while this recipe is a bit like a Pimm’s Cup cocktail, it adds gin and Fernet Branca for some extra POP of flavor. I promise the fruit doesn’t get lost here at all, and the Fernet and Pimm’s pair quite well together!
Pimm’s is actually a “fruit cup” with an alcohol base. Over the decades, there have been SIX Pimm’s variations, each based on a different alcohol base. The Pimm’s No. 1 is what you will typically find, and is used to make this drink.
The Fernet Branca is an Italian amaro, or bitter. It’s bold herbal flavors remind me of a potently strong Ricola cough drop, and not the lemon flavor. It pairs so well with the Pimm’s here! The Hanky Panky is another gin cocktail that features Pimms and Gin.
Pimm’s and Gin
- 2 Oz. Pimm's No. 1
- 1 Oz. Gin
- 1 Barspoon Fernet Branca
- Ginger ale to top
- Lemons, limes, berries, cucumbers
- Make this delightful Pimm's and Gin in the glass.
- Add in your chopped fruit. Two chunks of cuke, lemon, lime, strawberry, whatever you have.
- Option to muddle the fruit just a bit to release more flavor.
- Stack your glass with ice.
- Pour in your Pimm's No. 1, Gin, and then top with ginger ale.
- Add a bar spoon of Fernet Branca liqueur.
- Gently stir with your bar spoon.
- Garnish with fresh fruits.
About the Pimm’s and Gin…
Add more Fernet Branca for more intense herbal flavors.
For the fruit, the cucumber flavors are wildly apparent, even without muddling. I definitely suggest smashing up the lemon and lime and berries, just to have them stand out a bit more.
Do add a lot of ice and ginger ale to this drink! It’s fairly strong, alcohol wise, and the ginger ale doesn’t take away any flavor, it just makes things last a bit longer.
Some Pimm’s recipes call for mint, this is totally optional. I skipped it, mostly because I didn’t want to go pick some, and a bit because I forgot about the option.