Oh, yum!
While editing Rain Dodging, I couldn’t help but notice how often I imbibed a Pimms & Lemonade:
Stopping at a quaint pub, I descended three stone steps and sat at a table in a lush, small patio garden for a Pimms & lemonade—delicious—and an “ultimate burger,” not so good, but it served its purpose. An old drunk flirted with me when I bellied up to the bar. That doesn’t happen too often anymore, I rued good-naturedly. I had adjusted to the cloak of invisibility that comes with middle-age. 160
Back near my London hotel, I relished a quiet dinner at an airy Thai restaurant on Hugh Street. Ordering my standard Pimms & Lemonade, I eased back, enjoying the teak woods and fresh décor, sea blue on white. Padma, the owner, told me I was beautiful. Will this be the last time I hear that from someone besides my sweet Tony? I guess I was still coming to terms with the aging process and the invisibility it brings, after all. I’ll get there. 185
It took me quite a while to find the St. Crispin Inn, but it was worth it. My room was authentically enchanting, above the pub where I ordered my Pimms & Lemonade and then a delicious filet of trout. Afterward, I got cozy in my room, a gentle rain with windows wide open; looking forward to a new adventure tomorrow. Does it get any better than this? 242
Learn about the drink’s history and enjoy some recipe ideas:
James Pimm created the liqueur, Pimms, in 1840, at his London oyster bar. Back then, it was routine to create one’s own liqueurs. Pimms is gin-based, the color of deep red, and flavored with herbal botanicals, spices, and caramelized orange. The exact ingredients are strictly guarded by the brand. It is fifty-proof (25% alcohol) and was originally known as a digestif, served after a meal with the intention of aiding digestion.
Now so popular, Pimms is often thought of as the number two English drink, tea is the first, naturally. Pimm’s is most popular in southern England and is one of the two staple drinks at Wimbledon, the other being champagne. The first Pimm’s bar opened at the Wimbledon tournament in 1971; every year, over 80,000 pints of Pimm’s cocktail are sold to spectators. Pimm’s is also a standard cocktail at British and American polo matches. It has also gained popularity among British universities, which is how I discovered it.
It’s especially good outside on a warm day: As a summer long drink (served in a tall glass), it is normally served as a Pimm’s cocktail, a drink with “English-style” lemonade: British lemonade differs from American: In England, lemonade is a lemon-flavored soda, like 7-up or Sprite, without the lime. No equivalent here but maybe try La Croix lemon? If you use (American) lemonade, add seltzer. Sliced garnishes make the drink, particularly apple, cucumber, orange, lemon, strawberry, and mint. Ginger ale is used as a common substitute for lemonade.
The mix of 1-part Pimm’s and 3-parts lemonade is considered the most traditional.
In a tall glass filled with ice cubes, pour the Pimm’s. Add the lemonade. *(Look for lemon-flavored soda from boutique soda makers) Garnish with the cucumber and any combination of mint, orange, and strawberries that you like. Serve and enjoy.
- “Pimm’s Royal Cup.” Mix with champagne or other sparkling white wines.
- “Pimm’s Winter Cup” is generally mixed with warm apple juice.
- “Glasgow Garden Party” is a drink made with Pimm’s substituting lemonade with Irn Bru (Scottish: “iron brew” a Scottish carbonated soft drink) excluding any fruit garnish.
- A “Pimmlet” is a Gimlet with Pimm’s substituted for gin.
- Make a “Pimms Rangoon” by topping the drink off with ginger ale or ginger beer.
- A “Pimm’s Mojito” substitutes lemon and lime soda with muddled limes (A muddler is a bartender’s tool, used like a pestle to mash—or muddle—fruits, herbs and spices in the bottom of a glass to release their flavor) and seltzer.
If the urge for a Pimm’s strikes you, you can make a DIY version with gin, sweet vermouth, and an orange, though dried bitter orange peel is a nice addition. It’s fun to play: Add a little sherry to give it a sweeter touch or a little Campari to accentuate the bitterness. Add a little simple syrup and fresh herbs to play up the sweet, summery flavor or increase the amount of gin to up the alcohol content and juniper intensity.
https://www.thespruceeats.com/pimms
https://drinks.seriouseats.com/2012/03/diy-how-to-make-your own-pimms-no-1-cocktails.html
Bunny Ultramod. Bunny and Coco Get Smashed.
Lloyd, John; Roberts, Michael (1989). The Pimm’s Book of Polo.
“How to make the perfect jug of Pimm’s.” Good Housekeeping 11 March 2019.
“Pimm’s mojito (an alternative Pimm’s cocktail).” Good Housekeeping 2 July 2018.
“Pimm’s Cup Cocktail: Drink Like You’re at Wimbledon!”. Good Housekeeping 12 July 2019.
Let me know in the comment box below if you try it: Cheers!
