Pimm’s Cup Cocktail Recipe

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It’s Pimm’s o’clock! Take part in a time-honored British tradition and make a Pimm’s Cup—a gin-based cocktail made with lemonade and garnished with loads of fruit.

I am SUCH a tourist! The first time I visited London, England, I had to see all the sites: Buckingham Palace, Westminster Abbey, Hyde Park… the lot. I wanted to walk the Strand and see a West End musical, go for high tea at someplace posh, AND I wanted to spend an afternoon relaxing at an authentic pub. Of course, for that last one, I was spoiled for choice. They are on every corner. So I closed my eyes and pointed somewhere on a map and went to the closest drinking establishment.

My goal was to have a proper pint but, having arrived at 4 in the afternoon on a beautiful summer’s day (yes, London does occasionally have sunny days), I was stunned to see so many radiant beverages chockablock with tasty fruit inside. This was my introduction to a Pimm’s Cup. I ordered one and grabbed a seat outside. Then I ordered another. They reminded me of a sangria, what with all the fruit and the dangerously easy way they go down.

Once back Stateside, I sought out a bottle of Pimm’s No. 1 (more on that later) and set about making a pitcher. It’s now become a Friday afternoon tradition, when my husband will invariably turn to me and ask, “What time is it?” to which I reply with glee, “It’s Pimm’s o’ clock!”

How many Types of Pimm’s Are there?

Throughout the years, the Pimm’s distillery has produced seven types of liqueurs, separated by their base spirit. They’ve all come and gone, save for No. 1, which uses gin, a very British base. The last to be discontinued was a vodka-based liqueur, a.k.a., No. 6. It was released in 1964 and lasted till 1970. It was then re-released in 2004 but was discontinued in 2021. Other bases included scotch (No. 2), brandy (No. 3), dark rum (No. 4), rye or Canadian whisky (No. 5), and tequila (No. 7).

Can I Substitute Pimm’s No. 1 with Something Else?

Pimm’s No. 1 is a gin-based liqueur so your best bet would be to find a gin (or gin-based liqueur) with the same floral notes as the Pimm’s. Vodka could be used, as it is a neutral spirit that will let the fruit flavors shine. I would also suggest white wine or prosecco, though you’d be getting close to pouring yourself a white sangria.

FAQs & Tips

Pimm’s Cup Cocktail Variations

• Pimm’s Cup Spritz: Half the lemonade and replace it with prosecco.
• Pimm’s Royale: Now we’re getting fancy, as we add orange liqueur (e.g., Grand Marnier) and prosecco. The garnishes are reduced to just strawberries but the garnishes are half the fun of a Pimm’s so I tend to leave them be.
• Pimm’s Gin Cocktail: Up the gin ante by using Pimm’s and your choice of gin. Intensify the fruit flavors with a squirt of grenadine.

The post Pimm’s Cup Cocktail Recipe appeared first on Food Faith Fitness.

References:

Frequently Asked Questions

What are the 7 Indian spices that you can use?

Indian spices are a collection of spices used in Indian cuisine. They usually include cardamom (also known by hing), cumin, turmeric, coriander,fenugreek, ginger, and asafoetida. They enhance flavour and aroma of dishes by blending with natural ingredients like meats and vegetables. These spices combine to create distinctive flavour profiles which are the hallmark of Indian cooking.

Cardamom has a pungent, sweet taste with hints o citrus and ginger. It is used to flavour curries, rice dishes such biryani, and other Asian cuisines. Cumin has a earthy aroma and a rich, bitter flavour. It is often added to dals, curries, and meat dishes. Coriander has a sweet citrus aroma and adds a subtle nuttiness to dishes. It is often used to season vegetables and lentils.

Turmeric has an earthy, spicy flavour that includes mustard, spices and pepper hints. This spice is popularly used in curries as well as other dishes. Fenugreek is a spice with a rich aroma and earthy tones. It also has a bitter taste. It is often used as a seasoning for meat dishes like kebabs. Ginger is spicy and pungent, with hints citrus. It adds the perfect kick to dishes such as curries, chutneys, and soups. Asafoetida or hing has a pungent scent and strong taste that can replace onion and garlic for some recipes.

These spices produce unique flavors, which make Indian cooking distinctive.

What is the difference between cooking Whole and Ground Spices? Ground Spices?

There are no differences between cooking with whole spices or ground spices. After harvesting, all spices are ground. It doesn't make a difference in terms of quality.

However, the price difference is substantial. Whole spices are more expensive due to the labour required for processing them. But the flavour is well worth it.

When you buy bulk spices, you may get additional discounts. An example: If you buy an entire bag full of cinnamon sticks, you might get a discount.

The same applies to nutmeg and cloves, ginger or cardamom. You may be able save money if you buy these spices in bulk.

Whole spices can also last longer than the ground spices. Because ground spices lose potency quickly from oxidation, this is why whole spices last longer than ground spices.

However, the main reason we recommend whole spices is because they add character to recipes.

A delicious curry can be made with whole turmeric as opposed to ground turmeric. Or you can grind whole coriander seeds to create a spice blend for chicken dishes.

It takes time to grind spices. It makes sense to purchase large quantities of whole spices when you are buying them. You won't run low on spices if you buy large quantities.

What are the 11 Indian spices?

Indian cuisine includes eleven spices, including cumin, coriander, cumin, mustard, fennel, and nigella seed, as well as black pepper, cloves and cinnamon sticks, dry red chill powder, turmeric, cardamom, and black pepper.

These ingredients can also be used in almost any dish. These spices add a unique flavor to dishes like curries, chutneys and pickles, rice, bread, and desserts.

Also, spices have many health benefits. One example is turmeric, which helps fight cancer cells. Bad breath is prevented by cloves. Black pepper helps lower cholesterol levels. Cinnamon lowers blood pressure. And ginger aids digestion.

The spice rack is an excellent kitchen tool as it allows you to experiment and create new combinations of flavors. You can make your spice mix or buy ready-made blends that contain many of the essential spices.

Some people choose not to add spice to their food. These people believe spices are a masking agent and do not enhance natural flavors. A pinch of salt or pepper will not harm your dishes.

Most chefs agree spices are essential to culinary art. Many dishes would lack flavor and be boring without them. Try a new recipe next time you feel adventurous.

Is garlic used in Thai cooking?

Thai cuisine includes garlic. Garlic is used in Thai cuisine as an ingredient in salads, soups and stir-fries.

Thai garlic is chopped and fried together with ginger, shallots and other spices. You can also eat it with sticky rice.

Garlic is best chopped finely and mixed with oil, chilli paste, fish sauce, lime juice and oil. This is known as "Nam Phrik", or namphrik. Nam phrik is often served with grilled chicken or beef.

Almond Flour vs. Almond Meal: What's the Difference?

An almond meal can be used as an alternative to almond flour. It can also be used in cooking and baking.

Almond flour could also contain gluten making it difficult for some people to digest. If you have celiac disease or another digestive disorder, it's essential to avoid gluten-free foods.

Almond flour isn’t considered a superfood per se but it does contain healthy fats, fibre and protein and no cholesterol.

Almond meal has many nutritional benefits, including magnesium, copper and zinc as well as manganese and potassium.

Almond flour is made from almonds and contains monounsaturated fat acids. Almond oil, however, contains polyunsaturated oils. Both types lower LDL (bad cholesterol) and increase HDL(good cholesterol).

Almond flour also contains antioxidants like phenolics and flavonoids. These compounds are effective in preventing oxidative damages caused by free radicals.

A study published in the Journal of Agricultural Food Chemistry found that almond flour had antioxidant activity equivalent to that of blueberries, cranberries, pomegranates, and red wine grape juice.

Almond flour is usually sold alongside almond milk, fortified with additional nutrients.

What are the primary Flavours in Thai cooking?

Thai cuisine includes several distinct regional cuisines. These include Northern, Central, Southern, Eastern, Western, and Northeastern Thai food. Each region has its own unique flavour profile.

Thai food has many common flavors, including sweet, salty.

Thais appreciate sweetness. It makes Thai food taste better. Sweet ingredients such as palm sugar (gula melaka) and coconut milk play a significant role in Thai cuisine.

In Thailand, sourness is very popular. Hot dishes are often served with sour foods. This helps to balance out the heat.

Thai food also includes spicy food. Thai cuisine uses a lot of spices, including galangal ginger root, chilli pepper, and garlic.

What mint is used for Thai food?

Thai cuisine uses the most popular type of mint, the lime-leaf (Mentha cevina).

It has a mild, lemony flavour that adds freshness and zing to dishes. Thai dishes are enhanced with other spices, such as galangal and coriander.

Mint is versatile and can be used both in sweet and savoury recipes. You can create authentic Thai flavours by choosing the right herbs, spices, and aromatics.

Next time you make Thai food, add some lime-leafmint for more flavor!

Happy cooking!

Statistics

• According to a recent survey, professional chefs and many home cooks use spices; usage has only continued to grow from 2011 to now. (hospitalityinsights.ehl.edu)
• It has been estimated that around 1,000 tons of pepper and 1,000 tons of other common spices were imported into Western Europe each year during the Late Middle Ages. (en.wikipedia.org)
• Their 14 to 20 percent essential oil content means that cloves have the highest concentration of aroma compounds of any spice. (masterclass.com)

External Links

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• Amazon.com. Spend less. Smile more.


• Amazon.com : Morton & Bassett Whole Nutmeg 1.9 Oz : Nutmeg Spices And Herbs : Grocery & Gourmet Food

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• Vanilla


• Full Text

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• PubMed: Inflammation and Metabolism Acute - PubMed


• Aging, inflammation and the environment - PubMed

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• Is Pink Himalayan Salt Better Than Regular Salt?


• 10 Proven Health Benefits of Turmeric and Curcumin

How To

How to choose which spices to buy

To cook, you'll need to know how to choose the right herbs and spices for your recipes. There are hundreds of choices, so where can you start when choosing which spices to add to your kitchen?

When selecting spices, you need to be aware of three key factors: cost, shelf life, flavour, and cost. Flavour profiles differ depending on whether you're cooking meat, poultry, fish, vegetables, beans, grains, pasta, eggs, dessert, bread, etc. Once you have decided on a category you will need to narrow your options based on the differences.

You will also find that shelf lives can vary. Some spices last forever, while others expire quickly. For example, cayenne pepper is good for years and oregano lasts only two months. There's also the cost. The price of spices can vary from $1 per tablespoon to over $100 per ounce. This means you have to strike the right balance between quality and cost.

You'll also want to determine whether you prefer organic or non-organic ingredients. Organic products are less chemically and pesticide-laden than other alternatives. They are better for your environment and health. However, they often cost more, so you'll need to weigh those costs against the benefits.

Online shopping is the best way for you to make sure that you have the right spices in your kitchen. Online retailers provide extensive information about each product including reviews, prices, ratings and ratings.

Once you've narrowed down the list, it's possible to order directly from the retailer. After you have received your items, keep them safe in an airtight container away from heat or light.

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