How to Make a Pimm’s Cup, the Ultimate Summer Sipper


New Yorkers may be more accustomed to the traditions of the U.S. Open (like trekking out to Flushing Meadows on the Long Island Rail Road with a beer), but it’s Wimbledon that inspires Cooper’s Craft & Kitchen (87 Second Avenue; 646-606-2384 and 169 Eighth Avenue; 646-661-7711) owner David Clarke.

At the annual tennis championship in London, the Pimm’s cup is the drink of choice for locals and tourists alike. Tennis or no, it’s a refreshing quaff for outdoor sipping, but finding it here in New York can be a little bit more of a challenge. So Clarke put one on the menu at Cooper’s. “We’ve been open over three years, and we’ve always had a Pimm’s cup, no matter what the season was,” he says. “We think it’s the perfect summer cocktail.”

The drink is made with fresh mint, cucumber, and plenty of citrus. It’s a light cocktail good for any time of day. “I look at it from the nutritional value now,” says Clarke, adding that it’s a good source of vitamin C. “It’s definitely one of the more approachable cocktails. It’s a drink that should be enjoyed over and over again.”

And it fits Clarke’s vision for Cooper’s: When he decided to open a bar and a restaurant in Manhattan, he wanted to mix tradition with a fresh take on cocktails and beer. He found inspiration at Attaboy, which is where he drinks a Pimm’s cup if he’s not sipping one at his own bar.

Pimm’s Cup by David Clarke

2 oz Pimm’s
1 fresh strawberry
1 slice fresh cucumber
1 sprig of fresh mint
1 lime wedge
1 lemon wedge
1 orange slice

Place the strawberry, cucumber, mint, and citrus in a tall glass. Add the Pimm’s and ice. Top off with lemon lime soda and stir.

Sick of your usual call drink? Try something new. In this series, we’re asking the city’s bartenders to name their current drinks of choice.