It’s perhaps the most summery of English drinks and from James Pimm’s oyster bar to car park drinks at Royal Ascot, Henley, and Basil’s it’s traveled far.  Forget cricket whites, boating jackets, and Vilebrequins, we love our Pimms Cup by the pitcher after a long afternoon thrashing about the herbaceous borders (we do have a bit of a thing for gardens).

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People tend to go a bit mad with riffs on the original cup and it is certainly a drink that lends itself to improvisation.  Our Grandmother would have us shot if we dare use anything except mint, cucumber, strawberries and apples (the truest of British ingredients all), but we do like a bit of orange thrown in for good measure. . The classic recipe calls for one part Pimm’s to two parts lemonade—the clear, fizzy kind.  If you can’t find it 7-up is more than acceptable.  The drink should be light, spritely and incredibly quaffable. Put down the shears, kick off the Le Chameaus and look out across your manicured domain, knowing that all is good in the world.

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Traditional Pimm’s Cup

2 oz. Pimm’s No. 1
4 oz. English lemonade or lemon-lime soda
Mint sprig, cucumber slice, strawberry slice and apple slice, for garnish

Add ice to a chilled tall glass. Add the Pimm’s and lemonade or lemon lime soda. Stir gently, and garnish with the mint sprig, cucumber slice, strawberry slice and apple slice

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