Remix Summer Entertaining Series – Pimms Jugs with a Vietnamese twist 

If this week is your first back in the office following what was an epic summer holiday, then we’re here to tell you you’re not alone. We, too, are slaving away at desks, behind screens, day dreaming of the long, sun-soaked days with a drink in hand. Never fear, even though we are as far from the next Christmas break as possible, we’re here to help you keep that summer, festive feeling alive thanks to our Remix Summer Entertaining Series.

Brought to you by the clever clogs at Phoenix Organics, our weekly cocktail recipes are too good not to share. Free from artificial flavours, preservatives and GE ingredients, the new range of premium organic mixers available from Phoenix Organics are the perfect accompaniment to your favourite spirit.

Refreshing and flavoursome, these Pimms Jugs with a Vietnamese twist are the perfect answer to lazy afternoons spent in the sun. Beautifully decorated with ice cubes comprised of Vietnamese mint, lemon and cucumber, this tasty cocktail features Phoenix Organic Dry Lemonade as a key ingredient. Delicately crafted using Sicilian lemons to deliver the aroma and taste of freshly squeezed lemons, this Dry Lemonade is equally as delicious on its own as it is when combined with your preferred liquor.

So as soon as you’re able to leave paperwork in the dust come Friday afternoon, mix up a batch of this deliciously fresh cocktail to help you unwind and get your weekend off to a flying start. 


  • 1 bunch Vietnamese mint
  • 2 lemons
  • 1 small cucumber
  • 240mls of Pimms
  • 4 bottles of Phoenix Organics Dry Lemonade

Freeze slices of cucumber, lemon and Vietnamese mint in an ice tray with some water for at least an hour, or overnight for best results. Pour Pimms into a large jug and mix with lemonade and plenty of lemon, mint and cucumber to allow the flavours to combine. To serve, place the ice cubes in short glasses and a generous pour of the Pimms cocktail.


Check back each week as we unveil a new cocktail recipe, or head here for more. 

Photography by Kendall Mustard
Recipe by Lauren Matthews