Pimm's O'Clock...

 

This week lets all drink to the Olympics, other, athletic-type people's superb feats, and that heavenly place that is London in the summertime, rain or not. Pimm's anyone?

 The classic Pimm's Cup is the simplest of summer sips -  three parts "lemonade" to one part Pimm's mix, blended with thinly sliced cucumber, citrus, strawberry and mint. Together they create the effect of a twilit summer garden party in a glass. Straw boaters, gramophones, fragrant roses and all. A classier, more genteel sangria, if you will. Being a fan of anything involving gin, mint, quinine or strawberries, it's my kind of drink.

For us Americans, remember that in the UK, they call Seven-Up and similar, "lemonade" - hence why I was always getting around my mother's soda ban as a child by innocently ordering a lemonade at restaurants and then pretending to be disappointed but resigned when a fizzy glass of 7-Up arrived. I was secretly thrilled that the trick lasted as long as it did.  So the British will tell you that Pimms is made with lemonade, therefore confusing issues further, since I prefer it made with real, sparkling lemonade - the kind actually made with lemons. It's also lovely with ginger ale, should you feel like getting creative.

Serve with lots of ice, in a charmingly retro glass, and enjoy the Olympic feats from the safety of a comfy striped deck chair. I particularly enjoy the showjumping and swimming - the only two sporting endeavors I partake of myself - and will be mixing up some festive pitchers for each...

Which event is your favorite? Will you be toasting it with a Pimm's? 

Pictures via Pinterest

It's the weekend, Have a drink.

This week's drink is non-alcoholic. I'll wait while 70% of you shuffle off in disappointment...


Despite being something of a coffee fanatic, I've always been rather disappointed in the iced variety.  It's fine and all, but there's not that knock-out, instant happiness kick that a cup of hot cafe au lait inspires. All the beautiful, rich flavors seem to fade away when hot coffee gets iced, leaving behind something rather watery. Astringent,  acidic, and entirely lackluster. Then at some point last year, I caught up with the rest of the culinary world, and tasted the cold-brewed variety.... And all of a sudden all of those oenophile-worthy descriptions that coffee snobs are always using start to make sense. Why yes, I think I CAN taste swirling caramel undertones and a hint of burnt cherry! It's smooth, creamy, thirst quenching and rich - really startlingly delicious.  All of the wonderful flavor and depth, none of the watery bitterness.


I pour about a half a cup of coffee to 2 cups cool water in a large pitcher, jar or french press, and leave it in the cupboard for 12 hours. Sieve through a fine filter, or through the French press if you're lazy and don't mind a bit of silt. If you're normal, pour over ice with equal parts water and milk. If you're like me, and have built up a dizzying resistance to caffeine, you'll leave out the water. Store the remainder in the fridge for when you'll inevitably want another glass. 


If you want to be really thorough in your drinking experience,  freeze cubes of coffee, milk or a mix thereof beforehand - no more melting ice watering down your favorite brew. Also, it's a simple fact that iced coffee tastes best drunk through a bendy straw. I don't know why. It just does. Now I just need to find a way to make bigger batches.  I'm thinking in the bathtub, a la gin. It's going to be a very icy and highly caffeinated summer here at the Blossom Shed....

It's (Monday). Have a drink.

Because I haven't posted one of these in ages, and this feels like the sort of Monday that we could all use a drink....

Meet the Persimmon Bitter. My sister sent me this recipe last week, and I can't wait to make it - partly because I was completely addicted to persimmons as a child. I have very early memories of always grabbing armfuls of them when going shopping with my mother, only to always find out I was holding an armful of tomatoes, which I would then drop in disgust. I must have been mildly color blind in my early years.

Strangely, I don't think I've tasted one in probably 20 years - so it's about time. I hope I still like them. Persimmons are packed with antioxidants and vitamins A and C, so you're basically drinking a healthy freshly squeezed fruit juice. With gin.

You can find the complete recipe here, but it's quite easy - just make a puree of the persimmons with simple syrup, and add gin and lime juice and shake over ice. Pour into something pretty, and let its sunny orange glow warm up your chilly winter evening.

photo via pinterest

It's the weekend. Have a drink.

I have worries when it comes to this weekly posting. I feel that I should skip it sometimes, as we'll all turn into lushes and never get anything done - with the holidays looming it seems like the drinking should be saved for when we really need it. Then the other part of me pictures a few, pitiful readers, waiting patiently for their weekly cocktail in vain, and I feel their disappointment and despair. So what do you think - can you manage a drinks recipe every fortnight, or do you need one every week to muddle through?

Regardless, I'm just going to share a brilliant link today - I never get anything written here because I'm always spending all my time reading Domestic Sluttery, and wishing they were my neighbors - here's a fantastic sounding holiday confection that requires a bit of prep, but is more than worth it, and could become something of a holiday tradition I suspect - The Raspberry Shrub. Enjoy. I'm off to gather up my shrubbing equipment and jars.

photos via Hi C and Domestic Sluttery.

It's the weekend. Have a drink.

This is coming a bit late in the weekend, due to unforeseen overindulgences during the holiday. I'm going Jazz Age this week - I adore The Thin Man, and all of the ensuing sequels, and watch them far too often. They've given me unrealistic banter expectations, and now all conversation bores me. Besides being brilliant and wonderful in their own right, they also feature a never-ending tableaux of 1930's cocktails like the Bronx - basically a martini with orange juice, which was terribly fashionable in those days, and I think deserves a renaissance. The ratio is 2-1 gin to orange juice, with 1/4 ounce-ish each sweet and dry vermouth. You can get all fancy with the orange juice, or try Plymouth for the gin, to keep things interesting, but please don't garnish it with an orange slice. A little part of me dies every time I see an orange slice in a drink. A bit of peel if you must, but personally I stick to maraschino cherries. Several.

So go have a drink before the week starts, and brush up on your two-step. Try not to get involved in any gin-joint murders if you can, but if you must, dress sharply, and bring the dog along.

"The important thing is the rhythm. Always have rhythm in your shaking. Now a Manhattan you shake to fox-trot time, a Bronx to two-step time, a dry martini you always shake to waltz time."

Nick Charles, The Thin Man

It's the weekend. Have a drink.

Although if I were you, I'd save this up for Thanksgiving - I'd guess you're going to need it. A huge bowl of cranberry juice, prosecco, blood orange slices and star anise is my plan - I have the kind of punch bowl where you just dunk your little cups in for refills - perhaps not entirely hygenic, but very convivial. Do you have a traditional drink you always make for Thanksgiving? Or do you return to a family of strict Lutherans in Minnesota and drink apple juice with dinner? I want to hear about it whatever the case, and please share below if you have a great holiday drink recipe!

Source: heatherchristo.com via The Blossom Shed on Pinterest

It's the weekend. Have a drink.

If we're going to stay in keeping with our theme, we should be drinking sweet mint tea, which is divine and will rot your teeth in about a week. Technically I suppose you could cool some, add a splash of gin or vodka, and some seltzer, and it would probably be quite nice. I'll have to try it out and see.

For something a bit more festive and exotic, my vote goes for a Rose Martini.They taste like liquid Turkish Delight. With gin.

I would use Hendrick's because the aromatic flavor will blend nicely with the rose - shake up your chosen ratio of gin, simple syrup, lemon juice and a few drops rosewater - you should be able to find this in most large grocery stores - if you can manage to find rose petals, scatter them in the glass, and if you're feeling adventurous maybe a slice or two of cucumber. That's it. Lay back on your cushions, and start trying to figure out which of your fellow guests had motive AND opportunity.

images via hostessblog.com and foodandwine.com

It's the weekend. Have a drink.

You just don't see enough fizzes these days. I think it's all the shaking - people are too lazy. If you've never tasted a "Ramos" gin fizz, remedy that, immediately. It's heaven. I usually refuse any cocktail that includes more than two ingredients - it takes too long. But this one's worth it. It's just gin, a bit of lemon and/or lime juice, a spoon of simple syrup, a spoon of heavy cream, an egg white, a few drops of orange flower water and seltzer. Do NOT exclude the orange flower water, because it's the whole point. And do NOT add the seltzer until everything's shaken up - it takes hours to clean up off the ceiling.

The final trick? Shake like mad. Until your arms ache. Preferably while whistling "Puttin' on the Ritz". You can do a little dance while you do this. I do. Pour into a charming glass, top with the seltzer. Enjoy the frothy, foamy, snowy, ginnish, flowery whiteness. Repeat.

via theminty.

It's the weekend. Have a drink.

photo via foodiegifthunter.co.uk

I'm lazy today - you have to make your own drinks - I'm just providing you with a helpful link to an absolutely WONDERFUL blog called Gin and Crumpets - and their recipe for a Marmalade Martini. I love marmalade. I love gin. I don't see how this could not be a beautiful thing. Not a terrible way to start the day either - it's at least half breakfast food.

Carry on, and please let me know how it goes - I'm making mine tomorrow when I'm not too cold to hold a martini glass.

Toodle pip xoxo

It's the weekend. Have a drink.

We're going all autumnal this week - I feel that I should stray from the feminine pink cocktails when we're all dressed in wool and tweed and the wind is howling outside.

So how about a Dark and Stormy, ginger beer, rum, a squeeze of lime and ice? If you want to get all fancy, try rimming the glass with damara sugar, or getting creative with some candied ginger.

via killingtime.com

I don't usually go for rum - I usually feel it's reserved for pirates and sea dogs, but the gingery bubbles hitting deep, dark, sugary rum is pretty special.

I'm a huge fan of Fever Tree sodas, they've pretty much ruined drinking out now because I end up wishing I'd brought my own tonic. So their ginger beer should be a good bet for this, if you can find it. Otherwise use something dark and aromatic and spicy, and for god's sakes no ginger ale - it's an entirely different taste.

Now if you'll excuse me, while researching this I stumbled upon a recipe for Dark and Stormy cupcakes, and need to go give them my full attention.