In the Cupboard

Pimm’s Cups are one of those astonishing oddities that crop up once in a while that make me wish we were still under colonial rule by the British.  Real scones with currants are another.  Ploughman’s chutney.  Salt & vinegar chips (crisps).  Jumpers.  I don’t know if the Brits actually drink Pimm’s cups, but it is irrevocably British in my mind. Sort of like holding up the pinky finger when drinking tea: something that most Brits would surely punch you if you actually demonstrated.

The Pimm’s Cup is a far better, and more dignified drink than it’s ingredients would suggest; 7-Up is not something I would normally want to be caught drinking in huge quantities.  The namesake ingredient, Pimm’s No. 1, however, is pretty cool.  It was invented in 1923 by the mixologist and oyster bar owner James Pimm.  The drink is based on gin, and contains a bunch of other fruits and spices and herbs.  (Mr. Pimm later went on to make Pimm’s based on whisky, rye, brandy, and vodka).  Splash a bunch of Pimm’s  in a glass, mix with 7-Up, add a slice or three of cucumber and a wedge of lemon, and you’re off.  But add two drops of Adam Elmegirab’s magnificent Dandelion and Burdock Bitters, and you will likely hop the next boat to the old world.  Adam Elmegirab also makes a phenomenal Boker’s Bitters that is pretty amazing (more medicinal) in this and about 1,000 other cocktails.

Serves 1

2 ounces Pimm’s No. 1
2 dashes Dandelion and Burdock Bitters
7-Up or lemon-lime soda of choice
3 rounds of cucumber
1 wedge of lemon

In collins glass filled with ice, pour the Pimm’s and Dandelion and Burdock Bitters.  Top off with 7-Up.  Drop in 3 slices of cucumber.  Squeeze lemon wedge and drop into glass as well.  Sip away, mate.

markbitterman :: May.03.2010 :: Drink :: No Comments »

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