One of the first cocktails to be produced industrially was Pimm's, where, in addition to the Pimm's No. 1 liqueur, all you need is ice and a mixer and you're done!
A Pimm's Cup is mixed with 7Up (a lemon-and-lime-flavoured soft drink) and decorated with fruit and mint. For a Pimm's Rangoon ginger ale is used, and for a Pimm's Royale the chosen addition is champagne. After cracking the DNA of this recipe, I made my own "Pimm's" with a sake base. A light and aromatic indulgence, especially when served as a ROYALE with champagne or sparkling wine.
Makes about 1.2 litres (2 pints) of premix, enough for about 20 drinks
Ingredients:
Saké cup premix
- 600ml (21fl oz) Junmai saké (Fukuju)
- 150ml (5fl oz) Dry Curaçao (Ferrand)
- 150ml (5fl oz) red vermouth (Del Professore Rosso)
- 100ml (31/2fl oz) maraschino (Luxardo)
- 100ml (31/2fl oz) berry liqueur (Chambord)
- 70ml (21/4fl oz) Angostura or Sexy Bitters
- 40ml (11/4fl oz) orange bitters
Saké cup
- 1-part Saké Cup Premix (see above)
- 3 parts lemonade or sparkling wine
- cucumber, apple, and mint or other fresh fruit and berries, to garnish
Method:
Combine all the ingredients for the Saké cup premix and pour into a sterilized bottle. This should be kept chilled and has an almost unlimited shelf life.
For each Saké cup just fill a glass with ice cubes, pour in 1 part premix and top up with 3 parts lemonade or sparkling wine. Stir, then garnish with a few slices of cucumber, apple, and mint, or other fresh fruit - depending on what you have available.
Tip: All you need is a bottle of Saké cup premix in the fridge plus a mixer such as lemonade or sparkling wine, and you have long-lasting basic components for spontaneous drinks.
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