Pimm’s No. 4 Cup Cocktail

From Todays Special, Hitting the Bull’s-Eye at Bull Valley Roadhouse

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Pimm’s No. 4 Cup Cocktail

  • Author: Mixologist Tamir Ben-Shalom
  • Yield: 1 seerving 1x


Pimm’s No. 4 has been out of production since the 1970s, so Ben-Shalom uses this re-creation—a mixture of rum, vermouths, and bitters­—based on old tasting notes. The alcohol content is equivalent to that of the original. He suggests experimentation, such as replacing the mint with other fresh herbs and varying the fruit, depending on what’s in season.


Units Scale
  • 1 lemon twist made from a long piece of lemon zest
  • 1 ounce English Harbour 5-year rum
  • .5 ounce Gran Classico Bitter
  • .5 ounce Dolin Blanc vermouth
  • .25 ounce Campari
  • .25 ounce Punt e Mes vermouth
  • .25 ounce Carpano Antica Formula vermouth
  • .25 ounce lemon juice
  • 5 ounces Fever Tree ginger ale
  • 45 cucumber wheels
  • Mint sprig
  • Berries or other local/seasonal fruit


Place the lemon twist in a 12-ounce Collins glass. Add the spirits, lemon juice, and ginger ale. Add ice and then slide the cucumber wheels in along the sides of the glass. Top with the mint sprig and berries.

  • Category: Beverages