Profile
The Pimm’s Royal replaces the soda with champagne. The Royale suffix is a long-standing convention in drinks: take something familiar, top it with sparkling wine instead of the usual mixer, and the name follows. A Kir becomes a Kir Royale the same way.
Champagne does more than add bubbles. Where 7-Up brings sugar and citrus, champagne brings acidity and a dry, yeasty edge that cuts the Pimm’s caramel instead of sweetening it further. The result is drier and more grown-up than a standard Pimm’s Cup, and it is stronger too, since you have replaced a soft drink with wine.
Glass: Highball glass | Strength: Medium | Serves: 1 | Prep Time: 2 minutes
Bartender’s tip: Use a brut, not a demi-sec. Pimm’s carries plenty of sugar already and a sweeter champagne makes the whole thing cloying. Add the champagne last, pour it down the side of the glass, and give it one slow turn with a bar spoon at most. Stirring hard knocks the bubbles out, and the bubbles are the reason you opened the bottle.
Steps
- Pour pimm's over ice in a large highball glass.
- Fill with champagne, garnish with lemon and cucumber peel.
