The Friday Tipple: OlymPimms

What ho, Boozers. The Olympic flame is burning brightly across the Pond — let the games begin. Here in the Colonies, we’re gearing up for a replay of the American uprising, as we can’t stand to be outdone for long by the monarchy. Didn’t they get enough time in the limelight with that royal wedding? Michael Phelps, do your thing.

Yet, despite it all, Anglophile fever grips us as we stockpile crumpets and Earl Grey tea to partake of while we watch semi-naked hurdlers and fully-clothed dressage. Or, even better, Pimm’s. Nothing could be more British than a proper Pimm’s Cup, unless you’re an American upstart who can’t leave well enough alone. So today we offer for your approval the OlymPimms, a melding of American ingenuity with good old British know-how. Get your friends together for a little relay race with the remote, then settle in for two weeks of competitive couch surfing. Pip-pip.

OlymPimms

We like a classic, simple Pimm’s Cup ourselves, but the fruity flavor of Pimm’s No. 1 also lends itself to a berry-filled interpretation. As Pimm’s No. 1 is gin-based, we macerated some strawberries in our favorite American-made gin, Catoctin Creek Organic Watershed Gin, and then whipped up a housemade blueberry-ginger soda for the mixer. Trust us: it’s sublime.

Blueberry-Ginger simple syrup (recipe below)

Pimm’s No. 1

Gin

Dry vermouth

Fresh strawberries, stems removed

Chilled club soda

To make the Blueberry-Ginger simple syrup: Take one cup of cleaned fresh blueberries and put them in a small saucepan. Add water until the blueberries are just covered, then stir in 1/2 cup granulated sugar. Add a one-inch piece of fresh ginger and bring the mixture to a rolling simmer. Reduce heat to very low and cook until reduced by half and syrup has thickened. Strain; can be stored in the refrigerator for up to two weeks.

To make the OlymPimms: Put one large or two small ripe strawberries in the bottom of a tall glass. Add one ounce gin, a splash of dry vermouth, and muddle the strawberries. Set aside for 15 minutes. In a cocktail shaker, pour 2 – 3 tablespoons of blueberry-ginger syrup in the bottom of the shaker, then add 4 ounces chilled club soda and stir thoroughly. Add a few ice cubes to the tall glass and pour in the blueberry-ginger soda. Top with one ounce of Pimm’s No. 1 and garnish with a strawberry.

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