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World Gin Day is second Saturday in June, a global celebration of all things gin. Sure, you could have a French 75, G&T, Martini, Negroni, or a Tom Collins, but how about something new?
That new recipe, the Pimlet (photo #1) follows; but first, some background:
> The history of gin.
> The history of cocktails.
> More gin cocktail recipes.
> The different styles of gin.
> Pimm’s Cup recipe, the classic British summer drink.
> The 14 gin holidays.
> The 49 cocktail holidays.
WHAT’S A PIMLET?
A Pimlet is a variation of a Gimlet, adding some Pimm’s No.1, a gin-based liqueur†, to the gin based Gimlet.
It combines two summer favorites—the Pimm’s Cup (photo #2) and the Gimlet (photo #3)—in one glass.
Like the Gimlet, the Pimlet is a clean, citrus-forward cocktail that adds the herbal complexity of Pimm’s in a more concentrated form.
Pimm’s No. 1 is most commonly used to make the Pimm’s Cup, a tall, effervescent drink made with ginger beer or lemonade (or sometimes Champagne).
It’s served over ice in a tall glass and garnished with fresh fruit like cucumber, orange, strawberries, and mint. (photo #2).
It’s one of the classic British summer drinks. See the other classics in the footnote*.
RECIPE: THE PIMLET
The Pimlet was created by mixologist Amber Carregal at Willa’s restaurant and bar in Tampa, Florida.
She was looking to capture the flavors of two of her favorite cocktails (Pimm’s Cup and Gimlet) when she developed it.
Willa’s is known for its innovative cocktails…and more.
Specializing in simple classic dishes, the restaurant has been named “The South’s Best New Restaurant” by Southern Living, one of the nation’s “Coolest Restaurants to Dine at Right Now” by Architectural Digest, and “Best New Restaurant” by Tampa Magazine.
By the way, Amber specifically selected Waterloo Gin for the cocktail. While you can use the brand you have on hand, if you’re a gin lover, see why you should get a bottlle of Waterloo (below).
Ingredients Per Drink
1.25 ounces Waterloo #9 Gin (photo #4 or substitute)
1 ounce Pimm’s No. 1 Liqueur† (photo #2)
.75 ounce fresh-squeezed lime juice
.75 ounce simple syrup (recipe)
Garnishes: cucumber ribbon (photo #6), mint sprig, optional blackberry††
Ice
Preparation
1. POSITION a cucumber ribbon in the glass and fill with crushed ice.
2. SHAKE the ingredients together with ice cubes.
3. POUR over the crushed ice and garnish with a mint sprig and blackberry.
ABOUT WATERLOO GIN
Waterloo No. 9 Gin (photo #4), an artisan gin distilled in Texas Hill Country, is distinctive not just because it’s made in the U.S.A.
Rather, it’s made to closely reflect the terroir‡ of Texas—or more precisely, the flavors of Texas.
Unique Botanical Profile: It includes Texas pecans among its botanicals—unusual in a gin. The additional botanicals also largely represent Texas.
The nine botanicals for which the gin is named No. 9 are anise, coriander, ginger, grapefruit, juniper, lavender, licorice root, orris root, and pecan.
High Proof: Bottled at 94 proof, Waterloo is more robust than most gins.
The result: an aroma of citrus and lavender. A palate with anise flavor from the licorice root, along with the classic pine-and-cit5rus flavor of juniper berries, and hints of pecan and lavender.
Waterloo is quite different, and a nice gift for a gin enthusiast. Check it out at WaterlooGin.com.
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*Classic British summer drinks reflect the country’s fondness for gin. They include The Bramble (with blackberry liqueur), Gimlet, Gin & Tonic, Pimm’s Cup, Pink Gin (simply gin with Angostura bitters), Sloe Gin Fizz, and Tom Collins.
†Pimm’s No. 1 is a gin-based liqueur created in 1859 by James Pimm. It’s made with a base of dry gin, along with other liqueurs, fruit juices, and spices (the exact recipe is a closely guarded secret).
††Blackberry substitute: a pick of fresh blueberries.
‡Terroir, pronounced tur-WAH, is a French agricultural term referring to the unique set of environmental factors in a specific habitat that affects a crop’s qualities. It includes climate, elevation, proximity to a body of water, slant of the land, soil type, and amount of sun. These environmental characteristics give a fruit or vegetable its unique character.
In the broader sense, “terroir” references the complete sensory expression of a place through its flavors and aromas, particularly as they manifest in food and drink.
> Goût de terroir, meaning “taste of the place,” emphasizes the flavor aspect specifically.
> Sense of place is the English equivalent.
> Other terms for the concept are regional character and local expression.
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[1] The Pimlet, a gin cocktail fusion of a Pimm’s Cup and a Gimlet (photo © Sarah Maingot | Willa’s | Tampa).
[2] A Pimm’s Cup is festooned with fruit (photo generated by A.I.).
[3] The Gimlet was named after a small hand drill. Why? Supposedly, both the drink and the tool have a “piercing” effect. The recipe is gin, lime juice, and simple syrup (photo © Gallo Winery).
[4] Waterloo Gin #9, made in Texas Hill Country, is so-named for its nine botanicals. It is distilled to 94 proof (photo © Waterloo Gin Company).
[5] You can purchase simple syrup or make it. The recipe couldn’t be simpler: Boil equal amounts of sugar and water until the sugar dissolves. You can also make flavored simple syrup. Here’s the recipe and more ways to use simple syrup (photo © Sonoma Syrup Co.).
[6] It’s easy to make cucumber ribbos (photo © Taste | Australia).
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