DigiBites: Something To Help Wash Away The Bad Vibes

Good morning, News24/680 followers.

It’s been an unsettling period for all of us. Just last week, we were indulging in our tour of New Orleans; eating, drinking, listening to great music and meeting incredible people from the region and all over the world. So much has changed in just 10 days…

Without much explanation, I’d like to share a recipe to provide a moment of distraction. These drinks were served during our food tour of the Irish Channel. The recipe: jotted down by the bartender. Instructions: Muddle the mint leaves in the bottom of a tall glass; add the diced cucumber, fill with ice, add Pimms and fresh lemon juice, top with ginger beer and garnish with sliced cucumber and mint leaves. The Cocktail stirrers were left over from Mardi Gras – be creative. All ingredients available at BevMo.

Origins / History: According to Wikipedia:

“Pimm, a farmer’s son from Kent, became the owner of an oyster bar in the City of London, near the Bank of England. He offered the tonic (a gin-based drink containing a secret mixture of herbs and liqueurs) as an aid to digestion, serving it in a small tankard known as a “No. 1 Cup”, hence its subsequent name.

It has a dark-brown colour with a reddish tint, and tastes subtly of spice and citrus fruit. As a summer long drink, it is also commonly served as Pimm’s cocktail, a drink with “English-style” (clear and carbonated) lemonade, as well as various chopped garnishes, particularly apples, cucumber, oranges, lemons, strawberry, and mint or borage, though nowadays most substitute mint.[5] Ginger ale is a common substitute for lemonade. Pimm’s can also be mixed with Champagne (or a sparkling white wine), called a “Pimm’s Royal Cup”.

Pimm’s is most popular in England, particularly southern England. It is one of the two staple drinks at the Wimbledon tennis tournament, the Chelsea Flower Show, the Henley Royal Regatta and the Glyndebourne Festival Opera – the other being champagne. The first Pimm’s Bar opened at the Wimbledon tournament in 1971 and every year, over 80,000 pints of Pimm’s cocktail are sold to spectators.”

Seven Pimm’s products have been produced, all fruit cups, differing only in their base alcohol. Only Nos. 1, 6, and a ‘Winter Cup’ based on No. 3 remain.

• Pimm’s No. 1 Cup is the most popular version. Based on gin, its base as bottled is 25 percent alcohol by volume.
• Pimm’s No. 2 Cup was based on Scotch whisky. Currently phased out.
• Pimm’s No. 3 Cup is based on brandy. Phased out, but a version infused with spices and orange peel marketed as Pimm’s Winter Cup is now seasonally available.
• Pimm’s No. 4 Cup was based on rum. Currently phased out.
• Pimm’s No. 5 Cup was based on rye whisky. Currently phased out.
• Pimm’s No. 6 Cup is based on vodka. It is still produced, but in small quantities

Why is this drink popular in New Orleans? “According to the Napolean House, and New Orleans lore, the popular drink made its mark at the Napoleon House bar in the late 1940’s amongst the bon viveur set. Unique to its maker, it is a gin based aperitif mixed with fresh lemonade, 7 up, and a sliver of cucumber that would be a refreshing cocktail that cools you off during heated summer days in New Orleans.” Leave it to the residents of New Orleans to find yet another reason to celebrate and enjoy a drink together: because it’s HOT!

Now you are a little smarter, and prepared to enjoy a Pimm’s cup whenever you are ready – hot or not!

Laissez les bons temps rouler!

– Chef Charlie