We have definitely been slackers on the cocktail thread. Time for some springtime refreshments.
This put me in mind of a Pimm’s Cup, which I first enjoyed with some Royal Navy officers at the NATO Officers’ Club in Naples, IT. There is a sea story involved here, because I had signed up for an international “squash racquets” (because one did not just say “squash”) tournament at the base, using my initials as a first name, something I often did in those days to obscure my gender and remove invisible barriers. I showed up for my match, and my opponent was quite shocked, as there was no Ladies’ Division, and he protested to the tournament judge. Certain things were not “done.” I offered to play the match as a practice round and withdraw after that. Well-schooled by the two Canadian officers attending the Naval War College who had taught me during my stash duty assignment at OCS after I commissioned in Newport, and then a regular player of both racquetball with Americans and squash with Spanish officers in Rota (all men, all the time), I tidily and decisively won the match, three out of five (lost the first two, wicked serve he had, hammered him the last three with kill shots). I was not allowed to continue on, because Rules Were Rules, but I was invited to the senior officer refreshment area and introduced to a Pimm’s Cup. Quite refreshing. This also led to other fun social invitations, which also led to my introductions to Pusser’s Rum, Dark and Stormies and something called a Horse’s Neck.
After searching the internet, I think this recipe appeals the most. The minute the spring weather here firms up enough, I will repair to the hammock on the screened porch with one. Be sure to enjoy the comments. Gets a bit testy on what a proper version is.
The Pimm's Cup is a British cocktail staple. Our recipe gives a little update on the classic thanks to fresh apple, cucumber, and navel orange.
www.foodandwine.com