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.
The lime-roasted strawberries and peanut fudge sauce are essentially a refined combination of peanut butter and jelly and boy do they sing together!
Steph was a Jamaican chef Helen worked with many years ago in Melbourne.
Muhammara is a spicy Levantine dip made from red peppers and walnuts.
This is a combination of two great Spanish potato dishes: patatas a lo pobre (poor man’s potatoes) and huevos rotos (broken eggs).
There are many ways to make cabbage delicious but it’s hard to improve on butter.
From the heart of Indian sweet culture, these combine tropical mango pulp with desiccated coconut.
This tart is the kind of dessert you'll spot behind glass in a typical Italian Pasticceria
This dish is a celebration of textures: crunchy tofu cutlet, creamy Makhani Sauce (page 30), and refreshingly crisp cabbage.
Easy to make and versatile, these stir-fried noodles suggest inebriation to the extent that after a night of drinking, many people crave noodles like these-salty garlicky, spicy, and herbaceous.
A twist on your standard fajitas with even bolder flavours.
