Pimm's Cup
This refreshing drink gets most of its flavor from
Pimm's No. 1, a gin-based aperitif with fruit juices and spices.
Cucumber spears make a crunchy garnish.
· 3/4 cup Pimm's No. 1
· 2 cups ginger ale, chilled
· 1 1/3 cups sparkling water, chilled
· 4 lemon slices
· 1 medium cucumber, halved lengthwise and cut into 4
spears
Fill 4 tall (12-ounce) glasses with ice cubes. Pour 3
tablespoons Pimm's into each glass. Pour 1/2 cup ginger ale and 1/3
cup sparkling water into each glass. Stir to combine. Garnish each serving
with 1 lemon slice and 1 cucumber spear. Serve immediately.
Yield: 4 servings
SOURCE: Cooking Light, August 2004
Scotch and Water
Here's a classic libation, easy to assemble and easy to enjoy.
· 2-3 oz. of Scotch whisky
· 5-6 oz. of spring water
(ideally, the same water used in the whisky-making process)
Fill a highball glass with ice cubes. Pour in whisky and water. Stir well and serve immediately. Note, if you prefer Irish whisky, it is usually mixed with spring water at a 50-50 ratio.
Yield: 1 serving
SOURCE: The Classic Whiskey Handbook by Ian Wisniewski (Lorenz Books, 1998)
Kir Champagne Cocktail
Serve plain Champagne, perhaps a top-shelf brand, if you don't have time to prepare this recipe.
· 6 sugar cubes
· 6 tablespoons crème de cassis (black-currant-flavored liqueur)
· 3 cups Champagne, chilled
Place 1 sugar cube in the bottom of each of 6 Champagne glasses. Add 1 tablespoon crème de cassis and 1/2 cup Champagne to each of the glasses.
Yield: 6 servings
SOURCE: Cooking Light, December 2000
Orange Thing
This drink is a house specialty at Frank Stitt's Bottega Restaurant in Birmingham.
· 2 cups ice cubes
· 1/4 cup vodka
· 2 tablespoons orange liqueur (we used Grand Marnier)
· 1/4 cup fresh orange juice
Combine ingredients in a martini shaker. Cover with lid, and shake until thoroughly chilled. Remove lid, and strain into a chilled martini glass. Serve immediately. Garnish with orange slice, if desired.
Yield: 1 serving
SOURCE: Southern Living, December 2004
