Summer has finally arrived, and Torontonians are seasonally preoccupied — even borderline obsessed — with seeking out sunbathed patios and the cool refreshments that they offer. Mainstream favourites like Bloody Caesars, mojitos and sangria are great and all, but don’t you ever find yourself craving something different? Something wildly potable and subtly fruity, with digestive properties and a compelling history, perhaps? Well then, British favourite Pimm’s might hit the spot.
Fittingly, Pimm’s crossed my lips for the first time on a London patio. Savouring a jug of properly mixed Pimm’s — laced with lemonade and garnished with strawberries, cucumber, citrus and mint — in a waning patch of sunlight across the cobblestones from The Old Vic theatre is a life-altering experience and, like the classic English liqueur’s first fans, I just couldn’t stop drinking it.
Pimm’s No. 1 Cup originated in 1823 as the house blend of James Pimm’s central London oyster house. Using gin as its base, Pimm’s No. 1 Cup was a secret blend of herbs, spices and fruit extracts that was served as a digestive tonic and a smoother alternative to the straight gin that the English were quaffing back then. Demand for his signature tincture inspired Pimm to create cups No. 2 and 3 — scotch and brandy based blends, respectively — by the mid 1800s. Pimm’s No.’s 4 (rum), 5 (rye) and 6 (vodka) followed throughout the 20th century, but were eventually phased out along with their predecessors, leaving the original Pimm’s No. 1 standing solo by 1970.
Although Pimm’s No. 3 has since been reinvented as the seasonal Pimm’s Winter Cup — infused with holiday flavours like orange peel and spice — and the mysterious Pimm’s No. 6 vodka cup is available in the UK in minute quantities, it’s Pimm’s No. 1 that has remained an enduring staple of English culture since its inception in a bustling public house. A ubiquitous summer cocktail in England, it’s consumed en masse at pivotal cultural events like Wimbledon and the Henley Royal Regatta, and has both refreshed and inebriated thirsty guests at countless polo matches and garden parties.
Accolades aside, Pimm’s No. 1 has enjoyed such longstanding potability because of its unique and appealing flavours. The sweetness of fresh fruit like berries, orange or apple, and the crisp notes of cucumber and mint (or traditional borage, if you can find it) mingle memorably with the tartness of citrus and the pleasant bitter-sweet combination of the liqueur itself.
For those with a more simplistic approach, Pimm’s is also delicious mixed with ginger ale or sparkling wine. Available at the LCBO ($24.45), it’s inoffensive alcohol content (25 per cent) makes it a great addition to gin-based cocktails or a perfectly easy summer sipper.
Better still, traditional and signature Pimm’s concoctions can be enjoyed effortlessly at a handful of downtown bars including the Harbord Room ($13), Czehoski ($12), and Embassy ($6).