Lifestyle Mirror

The Kentucky Derby has its Mint Julep, the Preakness its Black-Eyed Susan, and the World Series its ice-cold beer, you simply can’t have Wimbledon without the Pimm’s Cup. As England’s number two drink—after tea, of course—the famous summer cocktail dates back to 1832 when London oyster bar owner James Pimm began offering his patrons a gin-based drink with it’s signature combination of quinine and spices. It was an immediate hit among the Brits, and by 1971, the first Pimm’s bar opened at Wimbledon. Today, over 80,000 pints of the specialty cocktail are sold to spectators each year—rain or shine.

While the original recipe sticks strictly to mint, cucumber, strawberries and apples, we turned to Nicolas de Soto, of the Experimental Cocktail Club (which has outposts in New York and London), for a twist on the classic. “This is a way more complex version of the Pimm's Cup that gives a northern twist,” de Soto says about his take, called the Lena’s Cup. “The celery note matches perfectly with the dill and caraway from the Aquavit—it brings complexity to the fruity Pimm's and rhubarb. It's not too sweet and very refreshing.” —Sasha Levine (@sashalevine)

Lena's Cup
From Nicolas de Soto, Head Bartender Experimental Cocktail Club

1 ½ oz Pimm's No. 1
½ oz Linie Aquavit
½ oz rhubarb syrup
¼ oz grapefruit juice
½ oz lemon juice
1 teaspoon cucumber juice
3 dashes Bittermens Orchard Street Celery Shrub 

Shake and double strain in a highball glass, top with soda, and garnish with a slice of cucumber and a mint head.