Imbibist

OK, summer is not here quite yet, technically speaking. But the weather has been beautiful, save a few rainy days. Seventy-four degrees just the other day. That’s only seven or eight degrees cooler than it will be on an average day in July here. And I’ve already attended – check that, hosted – a weekend pool party, and that was in late March.
 

So as far as I’m concerned, Summer is Here.
 

Which has me thinking about summer drinks. Many a whiskey lover will agree it is a difficult beverage to tolerate on a warm and bright day. Same goes for brandy. Gins, rums, and tequilas tend to excel in these conditions, which is why so many of the summer classics – your pisco sours, daiquiris, margaritas, and the like – are based on these spirits. My favorite summertime concoction, however, is not based on one of the clear liquors. It’s not even a cocktail, by definition, but a highball.
 

I’m talking about the Pimm’s Cup.
 

Yeah, yeah, I know. Pimm’s is a gin based liqueur. But it’s far from gin… you wouldn’t make a martini with it.
 

Why I love this tipple so much, I am not sure. Perhaps it’s the fresh cucumber. Maybe the ginger beer. Or it could be the memories and anticipations of past and future trips to New Orleans, a veritable center of drinking on this fine planet. Regardless, below is my personal take on this classic.
 

Pimm’s Cup
2 oz Pimm’s No. 1 Original Cup
Cock’n Bull Ginger Beer
Fresh Cucumber
 

Lightly muddle a cucumber slice or two in the bottom of a highball glass. Fill with ice. Add Pimm’s, and top off with the Ginger Beer. Give it a stir, and garnish with another cucumber slice. Consume. Repeat until tipsy.

Understand that it’s the ginger beer that will make the drink. I’ve played around with a few different brands, including Reed’s and Bundaberg, but I find the spiciness of Cock’n Bull essential in separating my version from the kid drinks. Perhaps one day I’ll shell out the $2.55 for a single bottle of Blenheim’s, but until then…