Pimm’s No. 1

With the late arrival of summer in western New York, we really didn’t get into the barbeque season until around the July Fourth weekend. But I am now pleased to report that the pit is fully operational, and that we have enjoyed a variety of dishes, both from the grill and the smoker. Plans are to post, somewhat retrospectively, on a few of these specialties, but for now, I want to mention a summertime cocktail that goes well with the barbeque season.

It’s the very old-fashioned, but recently revived Pimm’s Cup, the main ingredient of which is Pimm’s No. 1. Pimm’s has been around forever. (I recall Pimm’s from the old days; it was one of those esoteric drinks that my dad stocked, but sold only on rare occasions.) It originated in London in the early nineteenth century, developed by the owner of an oyster house, who created the drink in order to make gin, which was then apparently quite harsh and unpleasant, more palatable. Over the years its popularity waxed and waned, but it’s now enjoying a resurgence, part of the classic cocktails renaissance, but also perhaps because the brand has been acquired by our favorite spirits conglomerate: Diageo -- owners of Lagavulin, Talisker, and Johnny Walker. Its recipe remains a deep, dark, closely guarded secret, but it’s a light spirit (25%), with a tangy, slightly citrus flavor. Perhaps a touch of bitters in there somewhere.

The Pimm’s Cup, as I was introduced to it by John, and as it’s served most frequently in this country, is a shot of Pimm’s No. 1 in a tall glass, over ice with ginger ale, and a slice of cucumber to garnish. The British, and the official Pimm’s website, recommend mixing the Pimm’s with lemonade, but in honor of our independence, recently celebrated, we drink it our own way, although the ginger ale recipe is also recognized as an accepted variation on the drink. (I think some places serve it with a strong ginger beer, so there are more variations.) In any event, it’s really perfect for a hot summer day -- great cocktail to get things started, for when you’re thirsty, and likely to down the entire glass in just a couple minutes. When a straight whisky, even one chased by a glass of cold water, might be a bit too much. Think of it as a replacement for a cold beer. Now go get that Weber fired up; it’s going to be another hot day.