This has been our first summer in London and we’re still getting used to the fluctuating weather. One thing that we’ve learned in the past months is that even if the sun is shining brightly in the morning, you should NEVER leave your home without an umbrella. Otherwise, you need a clearly devised route from one pub to the next to avoid the bursts of rain.
We have always learned to, as the saying goes, make hay while the sun shines. On beautiful days like today, with blue skies scattered with the fluffly white clouds that look straight out of a painting, we have to make the most of the weather. And, instead of hay, we at The Londonium Project make Pimm’s.
There is, after all, nothing more British than a refreshing cup of Pimm’s and lemonade with delicious bits of fruit. Even when we lived in New York, during the summer months we always had a bottle of Pimm’s in our drinks cabinet and it’s become the staple that we take with us to many summer parties.
Moving to London means that it’s always Pimm’s o’clock. Most of the bars and restaurants serve the libation and we’ve tried quite a few variations.
But our years of making it ourselves means that we’ve become quite the Pimm’s Cup connoisseurs. Or, in other words, we’ve become real snobs when it comes to making the perfect Pimm’s Cup. We believe that there’s a very simple and obvious trick to making a close to perfect Pimm’s Cup–steeping the fruit in the Pimm’s and lemonade for a few hours, preferably overnight. That way the flavors have the time to infuse the liquid. Here’s our recipe:
- One part Pimm’s
- Three parts lemonade. Fresca, if you can get your hands on it, works great. Otherwise any cloudy lemonade will do.
- Some strawberries, hulled
- An orange, cut in slices
- A cucumber, peeled if you prefer, and cut in strips
- A bunch of mint–be generous
Of course, there’s no accounting for tastes, so any other fruit can be added. Just don’t forget the mint and cucumber. They really make the drink.
Put the fruit mixture in a punch bowl or a jug, add the Pimm’s and lemonade, and let it sit in the fridge for a few hours. We promise the wait is worth it and it will taste a lot better the longer you let it steep. So resist the temptation to pour yourself a glass, as much as we understand the desire.