Is Pimm’s secretly one of summer’s worst drinks? Why the ‘light and fruity’ garden party favourite gets you drunk faster than you think

It is the drink that signals the start of the British summer – served in jugs, packed with fruit and sipped in pub gardens, at barbecues and during Wimbledon.

But while Pimm’s may look like a lighter, more refreshing choice than wine or cocktails, experts warn the fruity favourite can be deceptively easy to overdo.

The gin-based herbal liqueur has been a British staple since 1840 and is usually mixed with lemonade, ice, fruit and mint before being served in a jug to share.

On its own, Pimm’s No.1 is 25 per cent ABV. But once diluted with lemonade and ice, a typical glass is usually closer to four or five per cent ABV – broadly similar to many lagers and ales, and much weaker than a glass of dry white wine, which is often around 11 to 13 per cent.

So does that make it a healthier, lighter summer drink?

According to Sophie Medlin, consultant dietitian at CityDietitians, there may be one small advantage to the way it is usually served.

‘The way that we drink Pimm’s, diluting it quite heavily, means that you’re less likely to get really dehydrated from it, especially in the heat, as you are from wine and other alcohol,’ she tell the Daily Mail.

But she warns drinkers should not mistake diluted for harmless.

‘No alcohol is necessarily better than the other, and I think it’s really worth people bearing in mind that a single shot of Pimm’s in a glass of lemonade is the same units as a gin and tonic,’ she says.

The other problem is sugar.

A 250ml glass of Pimm’s made with regular lemonade can contain around 18 to 25g of sugar. By comparison, a 175ml glass of dry white wine typically contains around 0.5 to 1.5g.

That can have an impact on blood sugar levels, particularly when several glasses are consumed over the course of an afternoon. 

Furthermore, the NHS recommends that adults have no more than 30g of sugar a day. meaning just one glass has you teetering worryingly close to the threshold. 

Nutritionist Rhiannon Lambert, founder of the Rhitrition Clinic, tells the Daily Mail this is particularly true if a sugary, full-fat lemonade is used as the mixer.

She says: ‘If Pimm’s is served with regular lemonade, the drink contains both alcohol and added sugars.

‘The sugar can contribute to a rise in blood glucose shortly after drinking, while alcohol itself can have more complex effects on blood sugar, particularly if consumed without food. This is especially important for people with diabetes.

‘If you’re looking to reduce your free sugar intake, choosing a sugar-free mixer is one option, but the most important message is that alcohol is best enjoyed in moderation, whatever mixer you choose.’

Another reason that Pimm’s is easy to go overboard with is that it does not taste particularly alcoholic and can feel closer to a summer squash than a proper drink – meaning people may underestimate how much they have had.

Ms Medlin says the setting also matters.

‘We drink it in the sunshine, so we’re getting more dehydrated anyway,’ she says.

‘We’re maybe drinking it on special occasions when we’re a bit over-excited and food might be more scarce.

‘But also, I think the way that we drink it in this country is to have a big jug among friends which means that it’s really hard to judge how much you’ve had. I think that trips people up with thinking that they’ve not had a lot to drink when actually they have had quite a lot.’

Ms Lambert agrees that the serving style can make it difficult to keep track.

‘The large amount of ice, fruit and mixer can make the drink look and taste quite diluted, but the alcohol content depends entirely on how much Pimm’s has been poured,’ she says.

‘Homemade servings in particular can vary considerably, making it easy to underestimate your alcohol intake. If you’re making drinks at home, using a measuring jigger rather than pouring freely can help you keep track of your units.’

If ordering a jug in the pub, Ms Medlin advises asking how many shots of Pimm’s it contains, then dividing that by the number of people sharing it.

The fruit garnish can also create a misleading health halo.

Strawberries, orange, cucumber and mint may make the drink look fresher and more wholesome, but experts say they do not make it healthy.

‘The fresh fruit and herbs certainly make the drink more appealing and may contribute very small amounts of vitamins, fibre and plant compounds, but the quantities are unlikely to be nutritionally significant,’ Ms Lambert says.

‘They shouldn’t be viewed as offsetting the effects of the alcohol itself.

‘The fruit does, however, encourage people to include fresh produce in other parts of their day, and many of the same ingredients, such as strawberries, oranges, cucumber and mint, make a fantastic addition to sparkling water if you’re looking for a refreshing, alcohol-free alternative.’

Ms Medlin is more blunt: ‘Any health benefit that would have been in the fruit has been negated by the alcohol.’

So what is the safest way to enjoy it?

Experts say the key is to measure servings, avoid free-pouring, eat alongside drinking, alternate with water and consider swapping regular lemonade for a sugar-free mixer or soda water.

Ms Medlin says: ‘Make sure you pair it with water and drink it regularly.

‘Pimm’s can taste really refreshing so then we can think that we don’t need to drink more water.’

Ms Lambert adds: ‘I wouldn’t describe any alcoholic drink as ‘healthy’, and as nutritionists we don’t recommend choosing alcohol for health benefits.

‘If you are going to drink, the healthiest approach is to keep within the UK guidelines and enjoy alcohol in moderation.’