Homemade Pimm’s Liqueur

Homemade Pimm’s liqueur is a convenient option when you want to prepare a Pimm’s Cup but do not keep a bottle of the original on hand. This citrus-forward infusion uses gin, sweet vermouth, orange liqueur and a bitter aperitif, along with fresh and dried orange for extra flavor. Allow 24 to 72 hours for the ingredients to infuse before straining.

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Homemade Pimm’s Liqueur Recipe

This recipe makes a bottle of cocktail base to keep ready for gatherings or easy drinks at home. Bitter orange peel is optional, though it adds a more pronounced bitter-citrus note. The quantities below make one batch.

1 navel orange
10 oz. gin
7 oz. sweet vermouth
3 1/2 oz. orange liqueur, such as triple sec
2 oz. bitter aperitif
1 teaspoon dried bitter orange peel (optional)

How to Make the Infusion

Wash the orange and slice it with the peel left on. Put the slices in a clean glass jar.
Add the gin, sweet vermouth, orange liqueur, bitter aperitif and dried bitter orange peel, if using.
Seal the jar and shake gently to combine. Let it infuse for 24 to 72 hours. A longer infusion gives the citrus more time to flavor the mixture, so taste it after the first day if you prefer a lighter result.
Strain out the orange slices and dried peel through a fine-mesh sieve.
Pour the strained liqueur into a clean glass bottle or jar and seal it.

The recipe states that the finished mixture can be stored at room temperature for up to a year. Keep it sealed, and label the bottle with the preparation date so you can keep track of when it was made.

How to Serve Homemade Pimm’s Liqueur

To make a simple Pimm’s Cup, pour 2 oz. of the homemade mixture into an ice-filled highball glass. Top with lemonade and ginger ale, or use lemon-lime soda. Ginger beer is another option for a spicier finish.

Fresh fruit makes a colorful garnish and adds a snack-like touch to the drink. For a party, mix the drinks in a punch bowl with ice shortly before serving. You can also prepare the infusion ahead of time, which means less measuring and mixing while guests are around.

Tips for a Better Batch

Use a clean jar with a secure lid for the infusion.
Leave the orange peel on as directed, but remove the fruit and dried peel after straining so the mixture does not continue infusing.
Start with the shorter infusion time if you want to check the flavor before letting it steep longer.
Keep the garnish simple or combine several fresh fruits for a more decorative glass.

Homemade Pimm’s liqueur is easy to prepare in advance and makes it simpler to serve a refreshing Pimm’s Cup at home. Recipe by Natalie.