3-Ingredient Happy Hour: The Pimm’s Royale

3-Ingredient Happy Hour: The Pimm’s Royale

Greetings everyone, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple, yet delicious libations. This week we’ll be drinking a Pimm’s Royale, because I just got back from the United Kingdom, and am still on a bit of a holiday high.

Photos by Claire Lower

I (obviously) went to a few cocktail bars during my stay overseas, and what struck me was how — save for one classic-focused establishment — they all served very elaborate tipples. (It’s important to distinguish cocktail bars from pubs there; pubs do not serve elaborate tipples.) I had a drink infused with sourdough, a drink with a very confusing ice cube, and a drink that came with a “North American coyote claw”.

This was all very entertaining and delicious, but it left me in the mood for a simpler sort of beverage. This, coupled with the desire to keep my British holiday going, led me to reach for my bottle of Pimm’s. If you’ve never had the gin-based liqueur before, it’s sort or fruity, sort of spicy, and very refreshing and delicious. Rather than do a proper Pimm’s Cup, which requires a whole lot of garnish action, I went for the easier, boozier Pimm’s Royale. To make this elegant elixir, you will need:

  • 50mL Pimm’s No. 1
  • Bubbles (Champagne, Prosecco and Cava all work)
  • Strawberries for garnish

Chill a champagne flute, or some other long, skinny glass, for about 15 minutes. Once it’s nice and cold, pour in your Pimm’s and your bubbles, and garnish with a strawberry slice. You can stick it on the rim, or float it in the flute. Heck, you can even go crazy and stick a whole strawberry on the rim. It is Saturday, after all.