I have a confession. I never knew of the existence of the amber-hued and delicious elixer known as Pimm’s No. 1 until Mike Burns of The Ranche Restaurant in Calgary made a Pimm’s No. 1 Cup cocktail for a Spirited Calgary wedding cocktail column that I wrote last year. The drink is basically a Pimm’s mojito, where you muddle fruit and mint with Pimm’s — a spiced, gin-based liqueur — then top with ginger ale and 7-Up. I fell in love with the drink and bought a bottle of Pimm’s.
Coincidentally, my husband had travelled to Africa shortly before my Pimm’s cocktail discovery and he drank quite a lots of Pimm’s mixed with ginger ale while there (Pimm’s is kind of a big deal anywhere the Brits have left their mark; except for Canada, evidently). Since it’s a bit of work to chop and muddle fruit, and to always have soft drinks and mint on hand to make a Pimm’s cup, we decided a Pimm’s & Ginger is an almost-equally-as-refreshing, and tasty, spring sip. It’s also a lot easier to whip together for happy hour, or anytime — the Pimm’s motto is ‘It’s Pimm’s O’Clock!’. I like it.
Pimm’s & Ginger
- 1-1/2 oz Pimm’s No. 1
- 4-1/2 oz ginger ale (or ginger beer)
- Wedge of lemon
- Slice of cucumber
Build the drink over ice in a Collins glass and garnish with a lemon wedge and cucumber slice.
— Recipe adapted from Spittoon.biz