Pimms What Is It Made Of: The Secret Herbals Behind The Garden Party Staple

It is the smell of a British summer. If you’ve ever stood on a manicured lawn while a bumblebee threatens your fruit garnish, you’ve probably held a glass of the dark, mahogany liquid. But even after three centuries, most people reaching for a jug couldn't actually tell you about Pimms what is it made of or why it tastes like a sophisticated medicinal tonic mixed with a fruit salad.

It’s gin. Well, mostly.

James Pimm, a fishmonger from Kent, didn't set out to create a global lifestyle icon. He just wanted to help people digest their oysters. Back in the 1820s, London’s air was thick with coal smoke and the food was... questionable. Pimm served his "house tonic" in a small tankard known as a "No. 1 Cup." He used a gin base, but then he started throwing in a closely guarded secret mixture of liqueurs, bitters, and botanicals.

The Gin Base and the Mystery Botanical Core

When we talk about the No. 1 Cup, which is the version everyone drinks today, the foundation is a high-quality gin. But don't expect it to taste like a dry Martini. The gin is essentially a carrier for a complex syrup of botanical extracts.

The official recipe is kept in a safe. Seriously. Only a handful of people at Diageo, the company that now owns the brand, actually know the exact proportions. However, flavor historians and spirits experts like Alice Lascelles have spent years deconstructing the profile. It is undeniably heavy on quinine. That’s the bitter stuff found in tonic water, which gives Pimm's that sharp, drying finish on the back of the tongue.

Then there’s the spice.

You’ll catch notes of coriander seed, orange peel, and potentially a hint of clove or cinnamon. It’s a bitter-sweet dance. The sugar content is high enough to make it palatable when mixed with lemonade, but the herbal backbone keeps it from being cloying.

It’s actually quite similar to an Italian Amaro or a Vermouth in its construction. Think of it as a fortified gin liqueur. If you drink it neat—which I wouldn't necessarily recommend unless you're feeling adventurous—it’s thick, medicinal, and surprisingly punchy at 25% ABV.

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Why the "Cup" Numbering Actually Matters

Pimm was an ambitious guy. One cup wasn't enough.

Eventually, the brand expanded into a whole numerical system based on the base spirit used. This is where most people get confused about Pimms what is it made of because they assume it’s always gin.

1. No. 1 Cup: Gin-based. The undisputed king.
2. No. 2 Cup: Whisky-based. (Phased out, though it had a cult following).
3. No. 3 Cup: Brandy-based. This actually still exists as "Pimm's Winter," infused with orange and spices.
4. No. 4 Cup: Rum-based.
5. No. 5 Cup: Rye Whiskey-based.
6. No. 6 Cup: Vodka-based. You can still find this if you look hard enough, usually sold as a "Vodka Cup."

The brandy version is the only one that really puts up a fight against the gin original, mostly because it works so well in the colder months when you want something that tastes like a liquid Christmas cake.

The Physics of the Perfect Garnish

You can’t talk about what it’s made of without talking about what goes into it at the point of service. A Pimm's without a garden in the glass is just a sad, dark lemonade.

The "Standard" Pimm's is 1 part Pimm's No. 1 to 3 parts fizzy lemonade. But the chemistry changes when you add the vegetation.

Borage vs. Cucumber
In the old days, borage was the standard. It’s a blue-flowered herb that tastes remarkably like cucumber. Nowadays, we just use actual cucumber. This isn't just for show. The cucumber provides a watery, cool bridge between the bitter quinine and the sugary lemonade.

The Mint Factor
You need to slap the mint. Don't just drop it in. Give it a good whack against your hand to release the essential oils. This provides the aromatic "nose" of the drink. When you lean in for a sip, your brain registers the mint before the sugar hits your tongue.

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The Fruit
Strawberries and orange slices are non-negotiable. Some people put apple in there. Honestly? Apple is fine, but it doesn't add much to the maceration. The strawberries, however, soak up the gin base and become little boozy flavor bombs at the bottom of the glass.

Why It’s Actually Healthy-ish (Historically Speaking)

Okay, "healthy" is a stretch in 2026. But James Pimm was marketing a health product.

Bitter botanicals have been used for centuries to aid digestion. The "No. 1 Cup" was supposed to settle the stomach after a heavy meal of shellfish. The gentian root and cinchona bark (the source of quinine) are classic digestive aids.

Of course, the modern version has a fair amount of sugar. If you're watching your intake, you can swap the lemonade for ginger ale or even sparkling water with a squeeze of lime. This actually highlights the herbal notes of the gin base much better than the standard sugary lemonade does.

The Secret World of Pimm's Variations

Most people stick to the jug. But bartenders have been messing with the formula for years.

There's the "Pimm's Royal," which replaces the lemonade with Champagne. It's lethal. It’s also delicious because the dryness of the sparkling wine cuts right through the syrup of the liqueur.

Then there’s the "Pimm's Sundowner," a more recent release that leans into raspberry and redcurrant flavors. It's lighter, tarter, and designed for that 5 PM window when the sun starts to dip.

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But if you want to know Pimms what is it made of in its purest sense, you have to look at the bitters. It shares a lot of DNA with drinks like Campari or Aperol. It's part of that grand European tradition of "secret" herbal recipes that involve macerating dozens of different roots and barks in high-proof spirit until the liquid turns that distinctive dark amber.

Expert Tips for the Home Bartender

If you’re making this at home, stop using cheap lemonade. The lemonade is 75% of the drink. If you use a generic, supermarket-brand lemon soda that’s mostly high-fructose corn syrup, you’re going to drown out the subtle spices of the No. 1 Cup.

Use a high-quality, clear lemonade like Fever-Tree or Fentimans. Or, if you want to be truly posh, make your own lemon syrup and mix it with soda water.

• Ice is a garnish: Don't be stingy. Fill the jug to the brim with ice. It keeps the dilution slow.
• The Ratio: 1:3 is the law. 1:2 is a party. 1:4 is a disappointment.
• Freshness: If the mint is wilting, don't bother. The drink relies on the bright, sharp scent of fresh herbs.

Summary of Ingredients

To recap, when someone asks you what's in your glass, you can tell them it’s a gin-based liqueur infused with a proprietary blend of:

• Quinine (for bitterness)
• Cinchona bark
• Caramelized orange peel
• A secret bouquet of spices (coriander, cloves, maybe some star anise)
• Significant amounts of sugar to balance the botanicals

It’s a complex, storied spirit that has survived the rise and fall of empires, mostly because it’s really hard to find something else that tastes quite like "summer in a glass."

Actionable Next Steps

To elevate your next Pimm's experience, try these three adjustments:

1. The Mint Slap: Always bruise your mint leaves before adding them to release the menthol oils that balance the sugar.
2. The "Turbo" Version: Add a splash of extra London Dry Gin to your jug. Since Pimm's is only 25% ABV, and you're diluting it with lemonade, the final alcohol content is quite low. An extra shot of gin brings back the botanical "bite."
3. Switch the Fizz: Swap half the lemonade for ginger ale. The spice of the ginger plays perfectly with the cinnamon and clove notes hidden in the Pimm's recipe.