1. PIMM’s No. 1 perfect for hot summer days

    June 30, 2009 by grasshoppah

    pouring_pimmsThe first time I had this drink was in good ‘olde’ England, however my best memories of this drink are actually from the south of France. My friends parents had just bought a cozy old farm house in the Aix-en-Provance district. For a wine enthusiast this place actually is spelled W-I-N-E as the only view from the house was vineyards.

    As good boys we traveled from vineyard to vineyard to check out the neighborhood so to speak. Of course after enough testing we’d be pretty spent. It was not until after we’d had our coffee, and orange marmalade covered croissant  in the morning and were just about ready to wish the new day welcome we’d take to the Pimm’s cup. We’d sit on some lounge chairs outside in the shade of an old Oak tree in 28C and just enjoy a cold Pimm’s cup with the view of the vineyards in the neighborhood and plan the rest of the day. A perfect start to a holiday-day.

    The Pimm’s cup is a reasonably easy drink to make, however don’t fuzz about and put a lot of different fruits in it. It is all about the cucumber. Also if you find a recipe which say’s lemonade, they mean British lemonade, which is the same 7up or so in the US. You can alternatively use ginger ale, but I’d strongly recommend the classic Pimm’s cup first.

    Wikipedia describes the Pimm’s as:Pimm’s No. 1 Cup is based on gin and can be served both on ice or in cocktails. It has a dark tea colour with a reddish tint, and tastes subtly of spice and citrus fruit. It is often taken with lemonade, as well as various fruits including apples, oranges and lemons. It is 25% alcohol by volume.

    The  original Pimm’s Cup, however, is made this way:

    • 1 shot Pimm’s No. 1.
    • 7-Up soda
    • 1 slice cucumber
    • 1 twist lemon peel (if you like)
    Pour pimm’s no.1 into a highball glass. Add a twist of lemon and fill with 7-up. Garnish with a slice of cucumber.
    ….perfect for a sticky hot summer day.

  2. Cool cucumber dishes for hot summer days

    by foodle

    cucumberQuite some years ago I spent a summer at a monastery in Greece studying the history of philosophy. Besides sitting under the olive trees reading Plato, and listening to taped lectures (no podcasts back then) on Socrates while tanning at the beach, I would enjoy spending the hot Greek summer eves hanging out with my fellow students discussing philosophy and playing backgammon, while drinking red wine and snacking.

    One of my favorite snacks would be picking up a big bowl of tzatsiki from one of the local restaurants, then sneak into the monastery kitchen and steal some fresh loaves of bread to break with it. Ever since then tzatsiki brings with it the association of hot summer eves, redwine, and great company.

    Tzatsiki recipe

    • 1 cucumber
    • 3 clove garlic, finely minced
    • ½ lemon (juiced)
    • 2 tbsp olive oil
    • 250ml/9fl oz Greek yogurt (or non-fat plain yogurt + some light sour cream)
    • salt
    • pepper

    Grate the cucumber and squeeze as much as you can of the moisture out of it. Mince the garlic and blend with olive oil and lemon juice. Blend everything with yogurt, and taste with salt and pepper. Serve chilled as snack with artisan bread, or as side dish with grilled food. Keeps well in fridge for several days.

    Today I went out to buy missing ingredients for tzatsiki and ended up buying a whole lot of fresh juicy locally grown cucumbers. Enough to make tzatsiki for an entire football team or two, so I figured I needed to find some more uses for them. I asked the great foodies at twitter for suggestions and would like to share the responses with you here:

    I can see delicious cucumber soups and salads in my near future :)