The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Shop the South Marketplace Newsletter Snapshot: Nashville Newsletter Snapshot: Atlanta Newsletter Snapshot: Charlotte Newsletter Snapshot: Austin Newsletter Subscribe Digital Edition Send a Gift Customer Service App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

Belly Up: Pimm’s Cup

Belly Up: Pimm’s Cup
Written by Emily Storrow | Photos by Mac Kilduff

A British Sipper By Way of Savannah

Thyme, watermelon, blood orange, and London dry gin keep this drink clean and crisp.

Balmy Southern summers call for thirst-quenching cocktails. Enter Pimm’s Cup, the eponymous tipple of a British gin-based liqueur concocted in 1823. With the addition of cucumber, mint, and soda—sometimes substituted with ginger ale—the drink took off in southern England (it’s the Wimbledon equivalent of the Kentucky Derby’s mint julep). Across the pond, Pimm’s Cup became a choice cocktail among New Orleans’ bon vivant set in the mid-twentieth century when French Quarter watering hole Napoleon House started serving them. To cut through the season’s signature heat and humidity, we asked Savannah, Georgia, bartenders Cal Momyer and Ian Kesson of Artillery to craft their take on the classic. The riff forgoes cucumber and mint in favor of watermelon, blood orange, and thyme.

Classic Pimm’s Cup

Hussar’s Calvary Pimm’s

Miyagi’s Pimm’s

Mentioned in this post: