The Pimm’s Cup is a classic summer cocktail that, I think, has fallen out of fashion, not because of its flavor, but because it’s associated with events like garden parties, horseraces and croquet matches; that is, things that are supposed to be fun, but aren’t. Push the memories of genteel tedium out of your mind, though, and really taste the drink. It’s refreshing and delicious.
Pimm’s No. 1 Cup is a tea colored, gin-based spirit infused with the flavors of citrus and herbs. It’s dry and relatively low in alcohol, which makes it a refreshing complement to sweeter mixers like sparkling lemonade (popular in England) and ginger ale (as in the classic Pimm’s Cup cocktail). Garnishes of mint, strawberries and cucumber usually round out the fresh summery flavors of drinks based on Pimm’s. (Pimm’s No. 1 Cup is widely available at liquor stores for $20 -$25 for a 750 ml bottle.)
To help you rediscover this blue-haired classic, here’s a delicious and unexpected update. The Zin Cup adds a dose of hot, jammy California Zinfandel to the mix and cranks up the ginger flavor by substituting spicy ginger beer for traditional ginger ale. The result is more like a dry, herbal Sangria than the classic Pimm’s Cup. Nobody will fear an invitation to play croquet.
Recipe
(adapted from Zin Cup, published in the New York Times, June 19, 2009)
1 oz Pimm’s No. 1 Cup
2 oz red Zinfandel wine
Ginger beer (available at most good supermarkets — I’m a fan of the Fever Tree brand)
Mint
Strawberries
Fill a tall glass with ice. Add the Pimm’s and wine and top with ginger beer. Garnish with a sprig of fresh mint and a strawberry or two.
