Non-Alcoholic Pimm’s is a mocktail version of the classic British summer drink, made with strongly brewed black tea, pomegranate juice, citrus juices, sugar syrup, Angostura bitters, and ginger ale, garnished with cucumber, strawberries, orange, mint leaves, and raspberries. It serves 4, takes 15 minutes to prepare in a few simple steps, and tastes remarkably close to the original, without any alcohol.
There is something about a Pimm’s cup on a warm British afternoon that feels like summer itself. The clinking ice, the cucumber, the mint leaves poking out over the rim, the jewel-bright fruit, it’s one of those drinks that is as much about the ritual as the flavour. And if you don’t drink alcohol, there has historically been no good reason why you should be excluded from that experience. This Non-Alcoholic Pimm’s recipe changes that entirely. As a certified nutrition coach living in the UK and originally from Colombia, I’ve come to deeply appreciate the British art of the garden party, and this mocktail is my contribution to making sure everyone at the table has something genuinely worth raising a glass to.
In this post you’ll learn:
- What makes Pimm’s taste the way it does — and how to replicate it without alcohol
- How to make a full jug for four in a few simple steps
- How to scale it up for a garden party or summer gathering
Why This Non-Alcoholic Pimm’s Works
The genius of this recipe is the black tea base. Pimm’s No. 1 has a distinctive bittersweet, slightly tannic quality that comes from its gin base and secret blend of herbs and spices. Strongly brewed black tea, cooled completely before using replicates that tannic depth beautifully, giving the mocktail the same complexity and slight bitterness that makes Pimm’s taste so much more interesting than a simple fruit cup.
Pomegranate juice adds the rich, deep colour that makes a jug of Pimm’s look so gorgeous, along with a fruity tartness that layers beautifully with the citrus juices. Fresh lemon juice and a squeeze of lime bring the brightness and acidity that balance the sweetness of the sugar syrup, the lime in particular adds a sharpness that elevates the whole drink. Angostura bitters used in small amounts, contribute the herbal, spiced notes that are absolutely central to the Pimm’s flavour profile. The ginger ale or lemonade finish adds the bubbles and lightness that turn this from a fruit cup into something that genuinely feels celebratory.
The garnishes are not optional, they are part of the Pimm’s experience. Cucumber, strawberries, raspberries, orange, and fresh mint leaves are the perfect combination. They perfume the drink as it sits, adding subtle flavour and making each glass look as beautiful as anything from a summer cocktail bar. For more summer drink inspiration, take a look at my summer drink recipes.
A Note on Angostura Bitters
This recipe includes Angostura bitters, which is an important ingredient for replicating the herbal, spiced complexity of Pimm’s. It’s worth noting that Angostura bitters does contain alcohol, approximately 44.7% ABV, however it is used in such a small quantity (20ml across 4 servings, or 5ml per glass) that the actual alcohol content per serving is negligible, around 0.2 units.
For the vast majority of people avoiding alcohol for preference, dietary reasons, or during pregnancy, this tiny amount is generally considered acceptable, but this is a personal decision and I want to be transparent about it. If you need a fully alcohol-free version, simply omit the bitters and replace with an extra teaspoon of pomegranate juice and a small pinch of mixed spice or cardamom. The flavour will be slightly less complex but still genuinely delicious.
What Goes Into a Classic Pimm’s Cup and What We’re Replacing
Understanding the original helps explain why these substitutions work so well:
| Classic Pimm’s Cup | This Mocktail Version |
|---|---|
| Pimm’s No. 1 (gin-based liqueur) | Strongly brewed black tea + pomegranate juice |
| Herbal bitters notes | Angostura bitters (minimal) |
| Natural sweetness | Sugar syrup + fruit juices |
| Lime and citrus | Fresh lemon juice + lime |
| Lemonade or ginger ale | Ginger ale or lemonade (unchanged) |
| Cucumber, strawberry, mint garnish | Cucumber, strawberry, raspberries, mint leaves |
Every flavour element of the original Pimm’s cup has a counterpart in this recipe. Nothing has simply been removed, each component has been thoughtfully replaced to maintain the complexity, colour, and character that makes Pimm’s so distinctive.
Ingredients + Smart Substitutions
(Serves 4)
The base:
- 240ml cold black tea, strongly brewed and cooled — the tannic depth that replicates the Pimm’s base. Use a strong English breakfast or Assam tea brewed double strength and cooled completely.
- 120ml pomegranate juice — adds colour, fruity depth, and tartness. Swap: cranberry juice for a sharper result; cherry juice for a darker, sweeter alternative.
- 60ml fresh lemon juice — brightness and acidity. Always use fresh — bottled lemon juice lacks the aromatic quality that makes this mocktail sing.
- 60ml orange juice — sweetness and citrus roundness. Freshly squeezed is best.
- A squeeze of lime — adds a sharpness that lifts the whole drink and makes it feel more complex. Don’t skip this — it makes a noticeable difference.
- 52ml sugar syrup — sweetness and body. Swap: agave syrup; honey dissolved in warm water; reduce to taste if you prefer a less sweet Pimm’s cup.
- 20ml Angostura bitters — herbal, spiced complexity. See note above for fully alcohol-free alternatives.
- 480ml ginger ale or lemonade — the bubbles that make it celebratory. Ginger ale gives a spicier result; lemonade gives the classic Pimm’s cup flavour.
The garnishes:
- ½ cucumber, thinly sliced — essential to the Pimm’s cup experience.
- 8 strawberries, hulled and halved — adds sweetness and colour.
- A handful of raspberries — adds a jewel-bright pop of colour and a slightly tart berry note that works beautifully alongside the strawberries.
- 1 orange, sliced into half-moons — perfumes the drink as it sits.
- Mint leaves from 4 fresh sprigs — the finishing touch that makes the whole thing smell like summer.
- Ice — lots of it.
If you’re adjusting based on your goals, here’s how it may change the macros: replacing sugar syrup with a sugar-free alternative saves approximately 32 kcal and 8g of carbohydrates per serving; using diet ginger ale or diet lemonade saves approximately 12 kcal — bringing the total to approximately 97 kcal per serving.
How to Make Non-Alcoholic Pimm’s in Simple Steps
Step 1: Make the base In a large jug, combine the cold black tea, pomegranate juice, lemon juice, orange juice, squeeze of lime, sugar syrup, and Angostura bitters. Stir well until the sugar syrup is fully dissolved and the mixture is evenly combined.
💡 Coach note: Make sure the tea is fully cooled before adding, warm tea will immediately start melting the ice and diluting the Pimm’s cup. Brew it ahead of time and chill in the fridge for at least an hour.
Step 2: Add the garnishes and let it meld Add the sliced cucumber, halved strawberries, raspberries, and orange half-moons to the jug. Stir gently and leave to sit for 10 minutes. This simple step is one of the most important, the fruit infuses the base with flavour and the Pimm’s cup becomes noticeably more complex and aromatic as it rests.
💡 Coach note: If making ahead for a party, you can leave it to infuse in the fridge for up to an hour, the flavours deepen beautifully and the raspberries begin to break down slightly into the base, adding a gorgeous blush colour.
Step 3: Build the glasses Fill four tall glasses generously with ice. Pour the base mixture over the ice, filling each glass about two-thirds full.
Step 4: Top with ginger ale or lemonade Top each glass with ginger ale or lemonade, approximately 120ml per glass. Pour slowly over the back of a spoon to preserve the bubbles and create a gentle layering effect.
Step 5: Garnish and serve Tuck fresh mint leaves into each glass alongside a few extra raspberries on the rim for a beautiful finish. Serve immediately — a proper Pimm’s cup waits for no one and is best enjoyed the moment it’s poured.
How to Scale Up for a Party
These simple steps scale beautifully. For a party of 12, triple all quantities and use a very large jug or drinks dispenser. The base can be made up to 24 hours in advance and stored in the fridge, add the garnishes 30–60 minutes before serving and pour over the ginger ale or lemonade at the last moment to preserve the bubbles.
Tips for serving a crowd:
- Pre-slice all garnishes the morning of the event and store in the fridge covered with cling film
- Keep a separate jug of ginger ale on ice so guests can top up their own Pimm’s cup
- Label the jug clearly as non-alcoholic so guests can help themselves confidently
- Add a handful of extra raspberries and mint leaves to the jug just before serving for a fresh, vibrant look
- Offer lime wedges on the side for guests who want extra citrus sharpness
If you like this recipe why not try these?
Variations
Elderflower Pimm’s Cup Add 30ml of elderflower cordial to the base and reduce the sugar syrup to 30ml. The elderflower adds a beautiful, quintessentially English floral note that pairs exquisitely with the cucumber, raspberries, and mint leaves.
Lime and Raspberry Pimm’s Mocktail Double the lime juice, add an extra handful of raspberries to the base before infusing, and muddle them lightly before stirring. This creates a more intensely fruity, sharply citrus Pimm’s cup that is particularly refreshing on a very hot day.
Sparkling Water Version Replace the ginger ale or lemonade with sparkling water for a drier, lower-calorie fruit cup. This brings the calorie count to approximately 90 kcal per serving and lets the fruit flavours come through more clearly.
Winter Pimm’s Cup Serve warm, heat the base gently in a pan without boiling, add cinnamon sticks, star anise, and orange slices, swap raspberries for pomegranate seeds, and top with hot ginger beer. A genuinely wonderful alcohol-free alternative for cold weather gatherings.
Tropical Pimm’s Cup Replace the pomegranate juice with passion fruit juice, add pineapple chunks to the garnishes alongside the mint leaves, and use coconut water in place of half the ginger ale. Lighter, more tropical, and brilliant for a summer barbecue.
FAQs
What is a Pimm’s cup? A Pimm’s cup is the classic British way of serving Pimm’s No. 1 poured over ice with lemonade or ginger ale and garnished generously with cucumber, strawberries, orange slices, and mint leaves. It’s the quintessential British summer drink, most associated with garden parties, Wimbledon, and Henley Royal Regatta. This mocktail version recreates the full Pimm’s cup experience without any alcohol.
What is Pimm’s made of? Pimm’s No. 1 is a gin-based liqueur made with a secret blend of herbs, spices, and fruit liqueurs, created by James Pimm in London in the 1840s. The distinctive flavour comes from its gin base, herbal bitters, and sweet fruit notes, all of which this mocktail recipe replicates through black tea, Angostura bitters, pomegranate juice, and a squeeze of lime.
Can you get non-alcoholic Pimm’s? As of the time of writing, Pimm’s does not produce an officially branded non-alcoholic version. Several supermarkets offer their own alcohol-free Pimm’s-style alternatives, but making your own gives you complete control over sweetness, strength, and flavour — and can be made in bulk for a fraction of the cost.
What can I substitute for Pimm’s? The best non-alcoholic substitute for Pimm’s is strongly brewed black tea combined with pomegranate juice and a squeeze of lime — as used in this recipe. The tea provides the tannic depth, the fruit juice adds colour and fruitiness, and Angostura bitters adds the herbal complexity. Together they create a Pimm’s cup that is remarkably convincing.
How do you make a big batch for a party? Follow the same simple steps and multiply all ingredients proportionally. Make the base up to 24 hours ahead and refrigerate. Add the cucumber, strawberries, raspberries, and mint leaves 30–60 minutes before serving. Pour the ginger ale or lemonade into individual glasses at the last moment to keep the bubbles fresh throughout the event.
Does this mocktail taste like real Pimm’s? Remarkably close. The black tea base replicates the tannic depth, pomegranate juice provides the colour and fruity complexity, lime adds brightness, and the Angostura bitters contributes the herbal notes central to a classic Pimm’s cup. Several people who have tried this recipe without knowing it was non-alcoholic have been genuinely surprised. It captures the spirit and character of Pimm’s convincingly enough that no one at the table will feel like they’re missing out.
Final Thoughts
This Non-Alcoholic Pimm’s is the recipe that proves you don’t need alcohol to have the full British summer experience. The jug looks beautiful, the mint leaves and raspberries make every glass smell and look incredible, and the drink tastes genuinely complex and celebratory — whether you’re serving it as a fruit cup at a garden party or simply enjoying a Pimm’s cup moment on a warm afternoon at home.
Make it for your next gathering, barbecue, Wimbledon afternoon, or any occasion that deserves something more special than a glass of squash. Follow these simple steps, fill your glasses with ice, and raise a glass to a summer well spent. Subscribe to my blog and get my free weekly meal planner template to build more balanced, enjoyable recipes like this into your week.
Alex 🙂
Non-Alcoholic Pimm’s Recipe (Pimm’s-Style Mocktail for a Crowd)
A gorgeous, alcohol-free Pimm's cup made with strongly brewed black tea, pomegranate juice, citrus, lime, Angostura bitters, and ginger ale, garnished with cucumber, strawberries, raspberries, orange, and fresh mint leaves. Follows a few simple steps, serves 4, and ready in 15 minutes.
Ingredients
The garnishes
Instructions
Make the base
-
In a large jug, combine the cold black tea, pomegranate juice, lemon juice, orange juice, squeeze of lime, sugar syrup, and Angostura bitters. Stir well until the sugar syrup is fully dissolved and the mixture is evenly combined.
Add the garnishes and let it meld
-
Add the sliced cucumber, halved strawberries, raspberries, and orange half-moons to the jug. Stir gently and leave to sit for 10 minutes. This simple step is one of the most important, the fruit infuses the base with flavour and the Pimm's cup becomes noticeably more complex and aromatic as it rests.
Build the glasses
-
Fill four tall glasses generously with ice. Pour the base mixture over the ice, filling each glass about two-thirds full.
Top with ginger ale or lemonade
-
Top each glass with ginger ale or lemonade, approximately 120ml per glass. Pour slowly over the back of a spoon to preserve the bubbles and create a gentle layering effect.
Garnish and serve
-
Tuck fresh mint leaves into each glass alongside a few extra raspberries on the rim for a beautiful finish. Serve immediately, a proper Pimm's cup waits for no one and is best enjoyed the moment it's poured.
Nutrition Facts
Nutrition Facts
Servings: 4 ServingCalories:141kcalSodium:20mgTotal Carbohydrate:30gDietary Fiber: 1gSugars: 28gProtein:0.5g
Note
- Brew black tea double-strength and cool completely before using
- Angostura bitters contains alcohol (~44.7% ABV), omit and replace with extra pomegranate juice and a pinch of mixed spice for a fully alcohol-free version
- Add raspberries and mint leaves just before serving for the freshest presentation
- Allow 10 minutes infusion time after adding garnishes for best flavour
- Add ginger ale or lemonade at the very last moment to preserve bubbles
- Scale up easily, the base can be made 24 hours ahead and refrigerated
- For a lower calorie version, use sugar-free syrup and diet ginger ale (~97 kcal per serving)
- Serve immediately after pouring for maximum chill and fizz
