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    Home / Drinks / cocktails

    Basil Plum Pimm's Cup

    Published Aug 19, 2015

    Jump to Recipe Print Recipe

    The classic Pimm's Cup cocktail gets a summery twist from fresh plums and basil.

    refreshing Basil Plum Pimm's Cup

    Even though I lived a mere 10 minute drive from San Francisco's acclaimed vegan restaurant Millenium for a decade, it wasn't until it moved to Rockridge that I finally got to eat there.

    fruit

    After a quick and only semi-sketchy Bart ride, I met Sarah for a dinner date one night last week. A server greeted us with lettuce leaves and a bowl of dip made from herbs and legumes. The menu was a panoply of deliciousness that was impossible to choose from, but we managed to settle on a pickle plate, a starter of little polenta cakes with mushrooms, cashew cheese, and something akin to ratatouille, and a creamy red lentil curry topped with a crispy cake of rice and lots of pretty vegetables. Dessert was a raw and vegan peach cheesecake on a chunky pistachio crust.

    pouring cocktail

    I'd heard mixed reviews of Millennium throughout the years, so perhaps my expectations were low, or maybe it was the fabulous company, but I absolutely loved our meal.

    On my way to the ladies' room, I saw a familiar crop of blond hair and recognized it as belonging to Michael Bauer, the man most feared by every restauranteur in the Bay Area. Back in my pastry cook days, restaurant kitchens would post a snapshot of his face along with a sign that read, "If you see this man, notify a manager immediately." Executive chefs would personally plate his meals, extra courses and amuses bouche would be added on, and the atmosphere in the kitchen would become unbearably tense until he left, chefs anxiously awaiting his verdict in the paper in the coming weeks.

    drink being poured

    Back at my seat, I revealed my finding to Sarah, and we wondered whether the restaurant was privy to the diner who would decide their fate with a few taps on a keyboard. We decided to ask the waiter.

    "Is Michael Bauer here tonight?" I asked.

    Our server looked confused and mumbled something that sounded like, "I don't know who that is."

    overhead shot of Basil Plum Pimm's Cup in jug

    It was then that I feared for Millennium.

    As it turned out,Michael Bauer was not enjoying his meal as much as we.

    glasses of summer cocktail

    During all of this drama and intrigue, I sipped another delectable menu item, a Pimm's Cup packed with muddled pluots and fresh herbs. Pimm's Cups have been popping up on menus everywhere, and for good reason. The gin-based spirit dates back to the mid 1800's where it was invented by the owner of an oyster bar who offered up tankards to aid digestion. It has the complex notes of an Italian aperitivo or an old-fashioned gin and tonic – at once bitter, sweet, spicy, and herbaceous. I first learned about this drink from Todd at HonestlyYum who posted this stunning version. I always order a glass from Hog Island Oyster Company in San Francisco's Ferry Building, which comes adorned with fragrant bay leaves. And sometimes I'll whip up a pitcher filled with strawberries and mint a la Kimberley Hasselbrink's version in Vibrant Food.

    tall glasses Basil Plum Pimm's

    While I eagerly await a return visit to Millennium with my mostly vegetarian man, who is the least harsh restaurant critic I've ever met, I'll be mixing up these basil plum Pimm's cups. They're quick to put together once you've tracked down a bottle of Pimm's No. 1, a bit of gin and a bottle of good ginger beer. This gets the sweet/sour/boozy ratio just right, while a few slices of plums or pluots plus a handful of basil leaves and some crisp slices of cucumber add a touch of summer.

    2 Basil Plum Pimm's Cups

    More Summer Cocktail Recipes:

    • White Nectarine, Prosecco and Elderflower Sangrìa
    • Muscovado Mint Juleps
    • Mumbai Mules
    • Sparkling Grapefruit, Elderflower & Rosé Vodka Cocktail

    This beverage also is part of a virtual boozy bash honoring the bounty of late summer and hosted by Sherrie and Renee. See below for more #DRINKTHESUMMER libations!
    With Food + Love | Fresh Heirloom Bloody Marys with Old Bay and Spicy Pickles
    Will Frolic for Food | The Sugar Hollow: Watermelon Gin Cocktail with Cardamom and Lime
    Kale & Caramel | Sweet Coconut, Hibiscus & Lime Slushie
    Hummingbird High | Thyme Lemonade
    Brooklyn Supper | Bloody Maria Cocktails
    Cake Over Steak | Blackberry Bourbon Cocktail
    Loves Food, Loves to Eat | Coconut Nectarine White Wine Spritzers
    Dunk & Crumble | Ginger Peach Whiskey Smash
    Tasty Yummies | When Figs Fly: Spiced Rum Fig Kombucha Cocktail
    Feed Me Phoebe | Pimm's Cup Cocktail with Fresh Ginger, Lime and Tarragon
    Earthy Feast | Strawberry, Basil and Pink Peppercorn Negroni
    O&O Eats | The Long Hope: a Honeydew Cucumber Gin Cocktail
    my name is yeh | Nutella Egg Cream
    Faring Well | Sparkling Melon Coolers with Muddled Raspberries and Mint
    Beard and Bonnet | Pineapple and Cilantro Moscow Mule
    The Pancake Princess |Strawberry Balsamic Shrubs
    Edible Perspective | Rosé Slushies
    Vegetarian 'Ventures | Sparkling Peppered Plum Blush
    The Broken Bread | Blackberry, Cucumber and Mint Gin Spritzer
    Appeasing a Food Geek | Sugar Plum Margarita
    She Eats | Fizzy Lime and Blackberry Shrub
    holly & flora | Pimm's Cup with Blackberry and Lemon Zest Shrub
    The Pig & Quill | Raspberry Basil Gingerade Fizz
    Hungry Girl por Vida | Peanut Butter and Berry Smoothie
    A Brown Table | Fig and Bourbon Summer Smash
    The Clever Carrot | 5 Minute White Peach Margaritas
    Cookie and Kate | Watermelon Sangria
    le jus d'orange | Peach Yogurt Soju and Ginger Plum Kombucha Cocktail
    Snixy Kitchen | Sparkling Asian Pear and Mint Iced Tea
    what's cooking good looking | Watermelon Basil Colada
    i am a food blog | Thyme Gin and Tonics
    Fix, Feast, Flair |Berry Peachy Kentucky Mules
    Salt & Wind |Watermelon Aperol Spritzes
    Hungry Girl Por Vida |Peanut Butter and Berry Smoothie

    *Thanks for reading!  For more Bojon Gourmet in your life, follow along on Instagram, Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this basil Pimm's cocktail, I’d love to see. Tag your Instagram snaps  @The_Bojon_Gourmet  and  #bojongourmet.*

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    Basil Plum Pimm's Cup

    Print Recipe Pin Recipe
    The classic Pimm's Cup cocktail gets a summery twist from fresh plums and basil.
    Alanna Taylor-Tobin
    Prep Time: 10 minutes
    Total: 10 minutes
    Servings: 2 large, or 4 smaller servings

    Ingredients

    • 4 ounces Pimm's No. 1
    • 2 ounces gin (Hendrick's is my favorite)
    • juice from 1/2 a lemon
    • 1/2 a lemon, sliced
    • 1 large plum or pluot, sliced
    • ~1/4 cup cucumber, sliced (I used lemon and Persian cucumbers)
    • a handful of small basil leaves (or larger leaves, torn)
    • ice
    • 4-8 ounces good ginger beer (I like Bundaberg and Ginger People best)

    Instructions

    • In a pitcher, combine the Pimm's, gin, lemon juice, sliced lemon, plums and cucumbers. Add ice, give it a stir to chill, then add the ginger beer, starting with the smaller amount and adding more to your taste. Serve immediately or let sit for a bit to infuse the flavors, then ladle into glasses and serve.

    Notes

    Inspired by Kimberley Hasselbrink's Vibrant Food and Millennium's Pluot Pimm's Cup.
    All ounce measurements are by volume.
    Nutritional values are based on one of two large drinks.

    Nutrition

    Calories: 245kcalCarbohydrates: 13gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 7mgPotassium: 112mgFiber: 1gSugar: 10gVitamin A: 380IUVitamin C: 24.7mgCalcium: 16mgIron: 0.4mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    Basil Plum Pimm's Cup

    Inspired by Kimberley Hasselbrink's Vibrant Food and Millennium's Pluot Pimm's Cup

    All ounce measurements are by volume.

    Makes 2 large or 4 smaller servings

    4 ounces Pimm's No. 1
    2 ounces gin (Hendrick's is my favorite)
    juice from 1/2 a lemon
    1/2 a lemon, sliced
    1 large plum or pluot, sliced
    ~1/4 cup cucumber, sliced (I used lemon and Persian cucumbers)
    a handful of small basil leaves (or larger leaves, torn)
    ice
    4-8 ounces good ginger beer (I like Bundaberg and Ginger People best)

    In a pitcher, combine the Pimm's, gin, lemon juice, sliced lemon, plums and cucumbers. Add ice, give it a stir to chill, then add the ginger beer, starting with the smaller amount and adding more to your taste. Serve immediately or let sit for a bit to infuse the flavors, then ladle into glasses and serve.

    jug of Basil Plum Pimm's

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    Reader Interactions

    Comments

    1. Lily | Kale & Caramel says

      August 19, 2015 at 3:11 pm

      These shots are so perfectly summer lush, Alanna. Make an extra for me, please! Ps, I completely lol'd at your Michael Bauer story. Alas poor Millennium. Maybe we should bring them some Pimm's Cups! YAY #DRINKTHESUMMER!

      Reply
    2. Betty Liu says

      August 19, 2015 at 3:36 pm

      Oh my gosh, Alanna your drink shots are always SO gorgeous. This booze bash let me shoot cocktails for the first time and it is HARD. I really love your photography here, and the stories you told. So lovely, all of it!

      Reply
    3. Lynsey Walker says

      August 19, 2015 at 3:43 pm

      oh i love a pimm's cup!! i have some plums and basil on hand so this will do for a quick hump day treat! xo

      Reply
    4. Shanna | Kiss My Bowl says

      August 19, 2015 at 5:12 pm

      Alanna! You're bringing me back! Memories of my grandmother and grandfather drinking Pimms on the back deck overlooking the lake in summertime.... lovely. It's been so long since I have had anything to drink - let alone a Pimms. I think I might just have to break my streak!

      Reply
    5. Brooke @ Chocolate + Marrow says

      August 19, 2015 at 5:45 pm

      I absolutely loved going to Millenium when we lived in SF! Glad to hear you had a wonderful time there even if Mr. Bauer did not. LOL.

      And these drinks! They're just gorgeous with the bright greens and oranges. I think I'm going to try them with pluots...mostly because I just like saying the word pluot...haha. Cheers, lady!! xx

      Reply
    6. aida mollenkamp says

      August 19, 2015 at 6:06 pm

      I SO want my Pimm's Cups like this from now on! And I love your use of the lemon cucumbers - totally stunning!

      Reply
    7. Hausen says

      August 19, 2015 at 7:24 pm

      What a humorous twist on your evening - you tried to warn them! Also, these are the prettiest (and I've seen some pretty damn gorgeous ones) Pimm's cups I've ever seen! One of my favorite cocktails for sure!

      Reply
    8. Kristy Gardner says

      August 20, 2015 at 12:20 am

      Basil, plums and ginger beer??? I'm in.

      Ps. Pour, err, poor Mr. Bauer. Maybe he needs more of these bad boys.

      happy #DrinkTheSummer day!

      Reply
    9. Kelsey @ Appeasing a Food Geek says

      August 20, 2015 at 12:54 am

      These look so beautiful, and I bet they taste even better :) Happy #drinkthesummer!

      Reply
    10. Gaby Dalkin says

      August 20, 2015 at 2:55 am

      LOVE the addition of plum to a Pimm's Cup! Making them like this for the rest of summer!

      Reply
    11. Em says

      August 20, 2015 at 4:45 am

      Yum! These sound so refreshing, Alanna -- and that meal at Millennium sounds divine to me! But I'm no Michael Bauer... ;) Happy drinking!

      Reply
    12. Angela Field says

      August 20, 2015 at 8:35 am

      This cocktail is music to my ears! I love Pimms and Hendrick's is my favourite gin too! Is Pimms hard to get hold of in the US? It's everywhere in the UK and they've introduced lots of infused versions like elderflower and strawberry.

      These pictures are stunning, the drinks almost look too good to drink!

      Reply
    13. jose antonio miragaya lopez says

      August 20, 2015 at 10:07 am

      ¡Fantástica receta! Fácil de preparar, con buenas fotografías y un resultado final delicioso.Gracias por compartirla con todos/as.

      Reply
    14. Sarah Fennel says

      August 20, 2015 at 2:01 pm

      Gorgeous, Alanna! I'm doing a peach julep next week. Peachs + booze are a match made in heaven :)

      Reply
    15. Amy says

      August 21, 2015 at 12:52 am

      I love reading restaurant reviews of the places I have visited, but I feel bad for the staff and owners if I loved my experience and the reviewer didn't.
      I had my first Pimms experience about 10 years ago at a high tea and I have loved it ever since! I can't wait to make these herby, fruity cocktails as soon as summer rolls around. What a delightful way to toast the bounty :) and not a critic in sight :)

      Reply
    16. Heidi @foodiecrush says

      August 21, 2015 at 1:39 am

      When I'm at the Ferry Building I can't get past the salumi cones and hallway doughnuts. Looks like I have a new indulgence to discover.

      Reply
    17. Stephan Tobin says

      August 21, 2015 at 2:41 am

      Julie likes Pimm's Cup but we haven't had it for years. I'll get some of the ingredients you mention and make it for her. The variation you discuss here sounds like it will be even better than the usual method.
      By the way, how do you know that Michael Bauer didn't like his meal?
      Dad

      Reply
    18. Stephan Tobin says

      August 21, 2015 at 2:41 am

      Julie likes Pimm's Cup but we haven't had it for years. I'll get some of the ingredients you mention and make it for her. The variation you discuss here sounds like it will be even better than the usual method.
      By the way, how do you know that Michael Bauer didn't like his meal?
      Dad

      Reply
    19. Sherrie says

      August 21, 2015 at 2:42 pm

      That {vegan peach cheesecake on a chunky pistachio crust} whaaaa? Sounds amazing. And basil plum pimms sounds amazing too. And, your photos are as beautiful as always. Thanks for hanging with us this week Alanna, #DRINKTHESUMER, xx!!

      Reply
    20. Jessie Snyder | Faring Well says

      August 21, 2015 at 5:38 pm

      What are the odds! I loved reading this story. Totally had me on the edge of my seat. Thanks for sharing and for this gorgeous drink, lady. Happy summer Alanna! <3

      Reply
    21. Kathryn @ The Scratch Artist says

      August 23, 2015 at 12:32 am

      I just found your blog from the #drinkthesummer event and I am so happy I did. Everyone who participated in the event contributed such beautiful work. Your photos! I stare and I stare. I really enjoyed reading your about page. Looking forward to following you and seeing what else you create.
      P.S. Sorry If I end up posting two comments I tried to delete one...

      Reply
    22. Pam Greer says

      August 25, 2015 at 11:18 am

      What a gorgeous Pimm's cup! I would love it if you would link it up to Tipsy Tuesday at Grey is the New Black - a weekly cocktail link up!

      Reply
    23. Becca | Spices and Spatulas says

      August 30, 2015 at 2:10 pm

      Basil and plum sounds like an amazing combination. What an awesome way to jazz up a Pimms cup..sounds like a perfect drink for these last few weeks of summer! xo

      Reply
    24. Dick Muldoon says

      June 03, 2016 at 12:12 pm

      This morning my wife pulled this recipe out of my "I have to try this!" folder so I had no choice but to make this today. I can never get my drinks to look as beautiful as yours, but oh my what a lovely variation on a Pimm's Cup! I'll be making this all season as a welcome alternative to sangria. Thank you, as always, for another inspiring and delightful recipe.

      Reply
      • Alanna says

        June 07, 2016 at 4:07 pm

        I'm so glad you liked it!!

        Reply
    25. Promoocodes says

      May 18, 2017 at 11:43 pm

      The basil plum Pimms sound divine. One of the healthiest drink and delicious also. Love your work. Share more like this one.

      Reply
    26. uc browser support says

      August 25, 2017 at 3:03 am

      this looks great i will l definitely try this

      Reply

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