How’s Your Drink: The Perfect Byron Nelson Cocktail
Nothing beats the heat of the Byron Nelson like a refreshing beverage, and lately I’ve surrendered to a British invasion known as the Pimm’s Cup.
Pimm’s No. 1 is a fusion of gin, herbs and fruit extracts invented by London oyster bar owner James Pimm in the 1820s as a digestive aid and complement to his oysters. And while Pimm’s bar patrons knocked it back by the tankard, today’s Pimm’s cocktails are a bit more suited toPavillion people watching and poolside sipping. If tennis is your thing, that’s fine, too: the Pimm’s Cup is to Wimbledon as the Mint Julep is to the Kentucky Derby.
Already familiar with Pimm’s No.1, I naturally sought out other numbered options. It turns out that after World War II several were released, each using a different base spirit. Number 2 used Scotch, No. 3 brandy, No. 4 rum, No. 5 rye and No. 6 vodka. Alas, only numbers one and six are currently in production, and No. 1 is by far the most popular. No matter–here are a couple of recipes to add sparkle and fizz to your summer!
Pimm’s No. 1 Cup
3oz Pimm’s No. 1 poured over ice into a tall glass
Fill with lemonade
Add a lemon slice and garnish with a dangling twist of pared cucumber rind
While this is the most traditional preparation, club soda or ginger ale may be substituted for lemonade. And this drink loves a garnish, so feel free to add slices of orange, lime or apple and a bunch of mint leaves too!
1 ½ oz Pimm’s No. 1 poured into a chilled Champagne flute
Fill with 4-5 oz chilled Champagne
Drop in a lemon twist and garnish with pared cucumber rind
Green is certified by the Court of Master Sommeliers as a Sommelier. She is a member of the wine and spirits team at Pappas Bros. Steakhouse in Dallas and writes about wine and spirits for EscapeHatchDallas.com.