Sun Never Sets on a Pimm’s Cup

Posted on August 17, 2007 by Gary McCarty

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I enjoyed my first–and until recently only–Pimm’s Cup sitting on a veranda at the British Naval Officers’ Club in Singapore way back when, in the time of a different war.

I put the drink out of memory for a few decades until earlier this summer when I found a recipe and tried it again. I didn’t see what the big deal was with that particular concoction.

But then yesterday, the Orange County Register offered up another recipe, and this one brought back memories of the colonial splendor that was the British Empire in Singapore.

The Brits add some vegetable called a borage to their Pimm’s, but this recipe settled for the tried-and-true (and readily available) cucumber. It was the mix, however, that made the drink taste so refreshing–and nostalgic.

You start with a glass full of ice, add one ounce of gin and two ounces of Pimm’s Cup #1 (which is a gin concoction, whereas #6 is vodka-based and #3 brandy derived), and finish it with a two-to-one ratio of ginger ale to soda water (I used club soda and it worked just fine). A sprig of mint, which I skipped, adorns the top, while the slice of cucumber runs the length of the glass and out the top.

With the weather we were having yesterday, it hit the spot, but be forewarned, it gets you feeling good quickly.

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