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Mixed with Pimm’s No. 1, a botanically laced gin liqueur originating in 19th-century London, the Pimm’s Cup is inarguably refreshing and quintessentially British—even deemed the official drink of Wimbledon, where 276,291 cups were sold during the event in 2019. American bartenders have long favored the easy-drinking nature of the Pimm’s Cup and its permeable parameters. Here are three versions that buck tradition, plus a few more from our archives in the gallery above.

Maison Premier’s Summer Pimm’s #30 With a longstanding affinity for the Pimm’s Cup, Brooklyn’s Maison Premiere creates a new version for every menu, utilizing complementary spirits and often unexpected ingredients. Their 30th iteration raids the garden, with a simple celery cordial and a slice of beet in the shaker, which adds a frothy texture from the pectin, and lots of color. “The vegetal, earthy qualities of beet and celery give a nice depth to this gin-based Pimm’s, balancing the high-toned botanical nature of London dry gin, and adding a length to the palate not usually found in a highball,” says bar director William Elliott.

For the cordial, slice 2-3 celery stalks into 1-inch pieces and simmer for 10 minutes in 1 quart of water. Strain the liquid and mix it with an equal amount of sugar, then bottle for use and keep refrigerated for up to 2 weeks. For the cocktail, combine 1 oz. of London dry gin, 1 oz. of Pimm’s No. 1, 1⁄2 oz. of celery cordial, 1⁄2 oz. of fresh lemon juice, 1⁄2 oz. of fresh lime juice, 1⁄4 oz. of Aveze, 1 tsp. of rich demerara syrup (2:1), 3 dashes of Angostura bitters, and a large slice of cooked beet in an ice-filled shaker. Shake well and strain into a Collins glass filled with fresh ice, then top with chilled soda water. Garnish with a mint bouquet, a celery leaf sprig, a slice of beet, and grated lemon zest.

Jimm’s Cup At The Violet Hour in Chicago, former bartender Jim Troutman nods to traditional British and European flavors with an Earl Grey tea syrup offset with splashes of absinthe and amaro. “Subtle notes of licorice from the [absinthe] and cola from the Averna are balanced by the brightness of the lemon and English Earl Grey tea syrup,” says Troutman.

To make the syrup, bring 1 quart of water to just below boiling, then pour over 3 grams of Earl Grey tea leaves and steep for 20 minutes. Fine strain and mix the liquid with an equal amount of sugar, and bottle for use within 1 month. For the Jimm’s Cup, muddle 1 orange wedge, 1 cucumber wheel, and 1 mint sprig in a shaker. Fill the shaker with ice and add 11⁄2 oz. of Pimm’s No. 1, 3⁄4 oz. of Earl Grey syrup, 3⁄4 oz. of fresh lemon juice, 1⁄4 oz. of Averna, and 1⁄4 oz. of absinthe. Shake and strain into a Collins glass filled with fresh ice and 2 oz. of chilled soda water, then garnish with a mint sprig and a few dashes of Angostura bitters.

Venus Rosewater At Pinewood Social in Nashville, beverage director Matt Tocco nixes the Pimm’s traditional lemonade or lemon-lime soda in favor of a sweet, citrusy Belgian-style wheat beer, complemented with fresh raspberries and cinnamon syrup. “The tart, red fruit of the raspberries pairs well with the spice of the cinnamon and the sweeter wheat beer,” says Tocco.

For the cinnamon syrup, add 3-4 cinnamon sticks (Tocco uses Saigon cinnamon, available online) to 1 quart of water and simmer for 15 minutes. Fine strain and add an equal amount of sugar, and bottle for use within 1 month. For the cocktail, add 4 raspberries, 1 oz. of London dry gin, 1 oz. of Pimm’s No. 1, 3⁄4 oz. of cinnamon syrup, and 3⁄4 oz. of fresh lemon juice to an ice-filled shaker. Shake well and double strain into a Collins glass filled with 2 oz. of wheat beer (Pinewood Social uses Tennessee Brew Works Southern Wit) and fresh ice. Garnish with an orange slice and a raspberry skewered on a cocktail pick.

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