food comas

Pimm’s Cup, a favorite thirst quencher at Wimbledon, polo matches, and other sporting events has been on my radar for a few years. I’ve tried it for the first time in Hong Kong at the Rugby Sevens (admittedly in a vastly less sophisticated manner than implied by the other sports at which it is served). I fell in love with the herbal fruity flavors and the refreshing nature of the drink. It was also easier to consume than carbonated beer.

According to Wikipedia, Pimm’s cup originated in London by an oyster bar owner James Pimms. He offered the gin-based drink mixed with quinine and various herbs (recipe still kept a secret) to help his patrons digest and served it in a mug named “No. 1 Cup” from which the eventual name “Pimm’s No. 1 Cup” developed. The drink gained in popularity and began to be mass produced. Eventually Pimm’s Cups 2-6 were born and were based on Scotch Whiskey, brandy, rum, rye whiskey, and vodka respectively but all (except a small production of vodka based Pimm’s No. 6) have been phased out of production.

Since trying it in Hong Kong, I’ve seen versions of it served at my favorite bars around NYC like Wilfie and Nell and Kingswood and was tempted to create my own Pimm’s cup. Several recipes called for gin, Orange Cointreau, Vermouth, Lemonade, various fruits, etc. The results were pretty good but buying all the ingredients is not cheap, so this time I went for a simple version (using ready made Pimm’s).

Pimm’s Cup

Yields: 8 servings

Ingredients:

• 1 bottle of Pimm’s
• 1 bottle of lemonade
• 2 oranges (or other fruit, optional)
• 1 lemon
• 1 cucumber
• 1 box of strawberries
• few sprigs of mint

Directions:

Cut the fruit and cucumbers into slices. Mash up or cut up the mint leaves.

Mix in ice, Pimm’s, and lemonade.

Let the mixture sit and all the flavors sink in and intermingle. Then serve in a glass garnishing the rim with extra fruit and mint! Cheers!