home-made pimms

Home-made Pimms – put a little sunshine in your life

We’re now well and truly into summer and the social season lies ahead of us.  In the UK we have three of the most social events of the year coming up including Wimbledon this week (where people watch tennis and drink Pimms); the Henley Royal Regatta (where boaters in straw hats row, while people drink Pimms); and the Chelsea Flower Show (where people look at flowers and drink Pimms).  Are you picking up a pattern here?

The unmistakable taste of the English summer

Yes, the Pimm’s Cup is truly the drink of the English summer and you will find it on any sunny day being served and drunk in large glasses filled with fruit, ice, lemonade and the unmistakably herby taste of Pimms.  Pub gardens will be full of Pimms drinkers and large jugs of the stuff will be perched on bar tables around the country for the authentic taste of the English summer. For those who don’t know, Pimms is a gin cup first made in London by James Pimms way back in 1820. He actually owned an oyster bar and created this herbal concoction to settle the stomachs of any customers who might have over-indulged on his shellfish.

Introducing Pimms No. 1

The restaurant chain grew and his drink became increasingly popular, so he developed a version of the mix that he could sell to other restaurants – and he named it the No. 1 Cup.  Today, we just know it as Pimms.
But Pimms comes in different shapes and sizes including the No. 2 Cup (made with Scotch whiskey); the No. 3 Cup (or Pimms Winter) was relaunched in 2008; the No. 4 Cup (made with Rum); and the No. 5 Cup (made with Rye). Then comes the No. 6 Cup (made with Vodka) which is the second most popular of the variants. But this article isn’t about Pimms.  It’s about an alternative.  What if we could share a recipe for home-made Pimms that is even more delicious than the original and really easy to make?

Well, say no more – your wish has just come true. Here’s an amazing, easy to drink recipe that you can make at home.

Home-made is always best…

This recipe requires first making a fruit cup syrup, which is then mixed with gin and sweet vermouth to give your summer potion an unmistakable and distinctive character.  But to do this properly, you’re going to need to gather some ingredients.  You’re going to need a little caster sugar, some fresh strawberries, a cucumber, some grapefruit peel and some mint. And then, to spritz it all up you’ll need a juniper-forward gin, some vermouth (rosso), plenty of ice and some fizzy lemonade or ginger ale. It’s already making my mouth water just thinking about it. So, without further ado, here’s the recipe!

Home-made Pimms recipe

Ingredients:

For the fruit cup syrup

  • 300g of caster sugar
  • 200g of thinly sliced strawberries
  • 150g of sliced, peeled cucumber
  • 30g of grapefruit peel
  • 10g of mint leaves
  • 300 ml water

For the fruit cup

  • 200 ml fruit cup syrup (see above)
  • 400 ml of juniper forward gin
  • 400 ml of red vermouth
  • Sparkling lemonade or ginger ale
  • Sliced strawberries, oranges, lavender leaves and bay leaves to garnish

Method:

  1. Sprinkle the sugar over the strawberries, cucumber, grapefruit, mint and lavender
  2. Place in refrigerator overnight (to draw moisture from the fruit)
  3. Add the water, then pour everything into a resealable plastic bag
  4. Heat a pan of hot water to a steady 55C (you may need a temperature probe for this)
  5. After 4 hours, remove from the pan and strain through a sieve

For the fruit cup:

  1. Once the syrup has cooled, mix it with the gin and vermouth and store in the fridge, where it should last for up to 6 months
  2. Mix one part of fruit cup with two parts of lemonade or ginger ale (or both) over plenty of ice
  3. Garnish as extravagantly as you like – game, set and match

Anyone for tennis?


Written by Steve (with a little help from Ruddles, the gin dog!)

Don’t forget to follow us on our facebook community page to join in the gin discussion.

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gin punch

Gin punch: a giant cocktail served in a bowl

posted in: Cocktails, Gin and Juniper | 0

We all like a cocktail. But 200 years before the term was invented, we had to resort to other creative ways of getting our alcohol fix. In those days, there were no cocktail glasses, fancy recipes or bartender’s tools in those days – so they turned to punch! In its earliest days, in the 18th century, a typical punch would contain ingredients that were considered exotic for the time. Often, these would include fruits that seem normal to us now, but which were extremely rare and expensive three centuries ago.
These included rare treats such as oranges from Asia, fragrant spices from the East and sugar, all the way from the Caribbean, which became the perfect match for the strong flavours of rum and brandy. The trouble was that rum and brandy were very expensive. On the other hand, English gin was increasingly affordable. It wasn’t long before gin became recognised as a better value concoction than some of its contemporary spirits and that was when it entered the mainstream world of punch.

A drink for the middle classes

The relative accessibility and affordability of gin quickly made punch more accessible to the burgeoning English middle classes.
However, strangely enough, the 18th century reveals no published gin punch recipes at all. According to a contemporaneous journal, “a hornful of punch should be administered to cattle in a bid to cure their distemper”. This is a clear indication that in those early days punch was initially considered something of low quality and not of much use to actual humans. However, towards the end of the 18th century, reports of its human medicinal qualities began to appear alongside suggestions that it could help to treat a variety of ailments. Gin Punch was soon believed to be a cure-all for everything from dissolving kidney stones, to curing Berri-Berri. It was also (bizarrely) considered a great way to encourage toxins to leave the body efficiently, in the form of sweat.

1776: the punch revolution

In 1776, at around the same time as the American’s were plotting their revolution, diarist James Boswell wrote (after a particularly good night on the town) that he: “drank rather too much gin punch. It was a new experience to me and I liked it much”.
By the end of the 18th century gin punch had elevated itself from its humble position at the heart of the local gin palace, into something more fitting. This elevation made it suitable for the more sophisticated and rarified atmosphere of London’s gentleman’s clubs. Stalwarts such as the Garrick or Limmer’s Hotel became the places that finally established punch as a popular and respectable, middle class drink. In fact, one of the first gin recipes at the turn of the 18th century, sounds rather nice (but very strong):
two pints of gin, oranges, lemons, orange sugar syrup and white wine.

Punch goes upmarket

A few decades later, London’s Garrick Club added a new twist to its own “house punch” – soda water. The original Garrick Club Punch recipe called for:

half a pint of gin, lemon peel, lemon juice, sugar, maraschino, a pint and a quarter of water and two bottles of iced soda water.

It didn’t take very long for its fame to spread around London and before you know it, punches and punch bowls were popping up everywhere. Over time, these punches evolved into more complex single serve variants which were popularised by Americans in the 1870s. They gave them personal names such as the John Collins and the classic Tom Collins. By the end of the century, punch had been truly established in English culture and English Dry Gin had become a mainstay of many of the best punches. But why is punch served in a punch bowl?

Why is punch served in a bowl?

It’s simple, really. As strong punch loosened inhibitions, it helped reserved Englishmen come out of their shell. It helped them to add a little well-lubricated wit to social gatherings, political discussions and business occasions. Drinking punch was always a fabulous social occasion and gathering around the punch bowl ended up becoming the popular focus for many a high spirited evening, loosening inhibitions and encouraging conviviality, conversation and sharing in a way that had never been seen before.

From simple punch bowl to sophisticated cocktails

These days, punches have fallen out of fashion, but that’s a real shame since these simple-to-make, sociable drinks can be a lot of fun. And they can be deceptively strong. Over the years, people’s tastes evolved once more and the simple punch bowl morphed slowly into the next big alcoholic fad in the 19th century – cocktails. Bartenders began to mix drinks to suit their specific customers and the approach to alcohol became increasingly bespoke and sophisticated. Now, the cocktail is definitely king – of that there is no doubt. But there are still some great gin punches out there – and it would be a great shame to let this fabulously simple tradition die out. Check out our recent article on a classic New Year’s Eve punch. And here’s another variant on the gin punch for when the weather gets a bit better.

Gin Punch recipe

Ingredients:

Method:

  1. Cut and combine all the fruits into a large punchbowl
  2. Add the gin, juice, syrups, creme de framboise (or alternative fruit liqueur) and water
  3. Refrigerate for 4-5 hours
  4. Before serving: add ice, fill to top with cava and stir
  5. Ladle into punch glasses with plenty of fruit (and ice)
  6. Repeat frequently!


Written by Steve (with a little help from Ruddles, the gin dog!)

Don’t forget to follow us on our facebook community page to join in the gin discussion.


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