Southern Snacks Cookbook

The Southern Sympathy Cookbook

I'm P.C., and I have studied food and cooking around the world, mostly by eating, but also through serious study. Coursework at Le Cordon Bleu London and intensive courses in Morocco, Thailand and France have broadened my culinary skill and palate. But my kitchen of choice is at home, cooking like most people, experimenting with unique but practical ideas.

I live, mostly in my kitchen, in my hometown of Memphis, Tennessee.

Pimm’s Cup

The build up to the royal wedding continues, and I feel that it is time to share my instructions for the perfect, the quintessential British cocktail, Pimm’s Cup.  Pimm’s is a liqueur, with a long held secret recipe, the subject of much speculation.  You’ll find it at any good liquor store in the liqueur section.  There is nothing better than a tall, icy glass of Pimm’s on a spring or summer day, at a garden party or picnic, the fresh mint garnish tickling your nose as you sip.  I could tell stories about my many English exploits with Pimm’s, but frankly the details are a little fuzzy!

Do not leave out the cucumber, it may seem like an odd drink garnish, but it truly shines in this cocktail. In fact, for a twist, try Pimm’s with cucumber-mint ice cubes.  I’ll be honest, I fill a pitcher with the fruit and mint, pour over a couple of bottles of Pimm’s and keep it in the fridge, topping off with more Pimm’s as needed (minus cucumber, which can all apart) throughout the season.

Pimm’s Cup

In a large lovely pitcher, preferably glass, place cubes cut from one red and one green apple.  Add chunks of lemon, lime and orange.  Then drop in slices of cucumber.  Add handfuls of fresh mint.  Pour over a bottle of Pimm’s and stir, then allow this brew to steep, preferably overnight.  To serve, fill a tall glass with ice, pour in the Pimm’s to fill about ¼ full, making sure to get bits of fruit in each glass.  Top with lemon-lime soda, like Sprite or 7-Up.  Garnish with mint leaves and more fruit.

For a Pimm’s Royal, top with champagne instead of lemon-lime soda.

A Pimm’s Rangoon uses gingerale instead of the soda.

If you can find it, sparkling elderflower pressé makes an excellent topper as well.


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