Pimm’s No. 1 is a summer drink, but with roasted spices, apple and a hint of ginger it becomes the perfect companion for cold days. The base remains tart and spicy, yet the warm notes of cinnamon and clove make it a drink that tastes like a fireplace and cozy evenings. This isn’t simple warming up – here the flavour is reinterpreted without losing character.
And here’s what you need for the Winter Pimm’s
5 cl Pimm’s No. 1
10 cl hot cloudy apple juice (unfiltered, not from concentrate)
2 cl fresh lemon juice
1 cl honey syrup (1:1 honey and hot water stirred)
1 slice of fresh ginger (approx. 3 mm thick, lightly crushed)
1 cinnamon stick (lightly toasted in a pan)
2 cloves (also toasted)
1 thin apple slice (as garnish, dusted with cinnamon)
This is what matters
The trick lies in toasting the spices: the heat intensifies the aroma of the cinnamon and clove without making them bitter. It’s important not to overheat the apple juice – above 85 °C, the alcohol evaporates too quickly and the drink loses its balance. If you prefer it even smoother, you can remove the ginger before serving, but leave the slice in the glass briefly: over time it releases a mild heat that keeps the drink lively.
Variations
- Winter Pimm’s Smash — For a fresher variation: stir in 3 fresh mint leaves and 1 cl cucumber juice. Served cold with crushed ice – a contrast to the warm spices.
- Smoky Winter Pimm’s — Mix 1 cl smoky single malt whisky (e.g. Islay) into the apple juice. Pairs especially well with toasted hazelnuts as a garnish.
Frequently Asked Questions
Can I use regular apple juice from a carton?
Theoretically yes, but the flavour suffers. Cloudy apple juice has more acidity and fruit bodies, which better support the spices. If only clear juice is available, add 0.5 cl more lemon juice to compensate for the freshness.
Why isn’t the drink shaken or stirred?
Hot ingredients lose too much alcohol and carbonation (if present) when shaken. Instead, the drink is harmonised by letting the spices infuse in the juice – like mulled wine, but more precise.
Can I replace the honey syrup with sugar?
Yes, but honey gives a softer sweetness and better binds the spices. If sugar is used, take 1.5 cl sugar syrup (2:1) since it is less intense.
