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Pointsabout
PIMMS
P IMM ' S No. 1 CUP first made its appearance in 1859 and is
well known throughout the world. It is a Gin Sling having
London Gin as a base but the rest of the recipe has been a closely
guarded secret for nearly ninety years. It is sold in more or less
concentrated form, the ordinary bottle holding sufficient to make
seven pints of the Cup .
It is important that only aerated mineral water be used in the
mixing. The proprietors recommend lemonade, with a dash of
soda water if the drink is found to be too sweet. A slice of lemon and
a piece of cucumber rind with plenty of ice are the only necessary
additions. Many people use a slice of orange when lemons are
unobtainable. If a sprig of the borage herb is available it is a
delightful addition in place of cucumber rind.
It is understood that the proprietors issue measures showing the
quantity of the compound to be used in order to make a half-pint of
the Cup.
The drink must be well iced.
"CHAMPAGNE CUP"
(Estimate for 6 guests)
Serve in an attractive punch
bowl with ladle. Place in :
4 pieces of ice
1 glass Brandy
2 Liqueur glasses Orange
Curacao
1 Liqueur glass Maraschino
1 Liqueur glass Ap r i co t Brandy
1 Liqueur glass Grand Marnier
1 quart bottle Champagne
Decorate with slices of orange
and pineapple,.or any fruit in
season. Stir gently.
(All other Wi n e Cups may be
made the same way, by substi
tuting the desired wine for
Champagne. Should the wine
be too dry, add a tablespoonful
of sugar to content of bowl.)
"CIDER CUP"
(Estimate for 6 guests)
Serve in a large glass jug.
Place in four pieces of ice and
add :
1 Liqueur glass Calvados
1 Liqueur glass Curaçao
1 Liqueur glass Maraschino
1 measure Brandy
1 quart Cider
Decorate with slices of orange
or fruit in season. Stir gently.
"HOT JAMAICA PUNCH"
Pour into a long tumbler :
1 measure Jamaica Rum
Juice of | Lemon
1/2 tablespoonful Sugar
Dash of Angostura Bitters
Ad d 3 cloves and a slice of
lemon. Fill glass with boiling
water.
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