My Pimms CupI’ve been a red wine loyalist for about six years.  Except for one very indulgent Baconized Bourbon cocktail, I’ve been strictly vin rogue. The recent heat wave, however, has changed my inclinations; I’ve been looking for something refreshing, cold, and ‘ahem – alcoholic.  

During my pursuit of the perfect summer libation, I’ve developed a fondness of a British cocktail known as a Pimms Cup. This classic English drink, which does not appear on American Bar menus nearly as frequently as it should, is made with Pimms Cup No.1, a distilled alcohol made from a gin base, and deep red and has flavors reminiscent of spice, berries and tannic tea.  On a side note, I find it rather medicinal and soothing to an upset stomach.

I was told, by a Brit, that no Brit actually includes the word “cup” when referring to this cocktail, but, regardless, if you want an easy cocktail that’s full of flavor and not super-sweet, this is the one – no matter what you call it. There are a few variations on the recipe, but all pretty basic. Here’s one: