Popular Wimbledon drink can be served a variety of ways

Jun. 7—When the world's top raquetteers take to grass in Wimbledon next month, spectators will be downing some of the 80,000 pints of Pimm's Cups consumed there annually.

The cocktail made with the light blend of a gin-based liqueur and lemonade first had a dedicated bar in Wimbledon in 1971, and it soon became the signature beverage alongside champagne.

The cocktail gets its name from its primary ingredient, Pimm's No. 1, a British creation to the world of spirits. As if the British couldn't think of enough things to do with gin, a century and a half ago an Innkeeper in Kent made a gin-based herbal extraction that caught on. Today, Pimm's No. 1 liqueur is just 25 % alcohol. Once it is blended with the other non-alcohol ingredients, the Pimm's Cup is a very mild cocktail ideal for mid- and hot days, allowing tennis fans to keep their eye on the ball after one or two. Pimm's No. 1 offers savory and herbal character that allows for many Pimm's Cup variations.

This drink is made and stirred directly in a tall glass of ice starting with 1.5 ounces Pimms No. 1 and about 4 ounces of lemonade and topped with lemon/lime soda (about 2 ounces). Then garnish with a range of choices. Often, Pimm's Cup is made by the pitcher for parties.

Pimm's Cup is designed for customization. Made with 7 Up, the Pimm's Cup will taste like an Arnold Palmer.

Topped with ginger beer, it will call to mind an herbal Moscow Mule. Top with tonic and the Pimm's Cup will give you something more austere and reminiscent of a gin and tonic.

I found that using fresh lemon juice rather than lemonade and topped with ginger ale is less sweet and allows the Pimm's character to show through better, if that is what you would like. Some add a small shot of gin because — gin.

The garnishes can make the drink. Combinations of mint or basil, slices of cucumber, strawberry, lemon, lime or apple are all acceptable. They can enhance a fruity Pimm's Cup or yield a more herbal, savory one. Some cup connoisseurs cut a cucumber or pineapple lengthwise as tall as the glass.

Pimm's No. 1 really is the first in a sequence. No. 2, now discontinued, was Scotch-based. No. 3 is brandy-based. Others with rye and rum have been phased out.

Pimm's No. 1, the key to the Pimm's Cup, is available in many Pennsylvania state-run stores for $25.

Experiment with a Pimm's Cup and find the way you like it.

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