There used to be a time when you'd never be caught drinking what your parents might have sipped in "polite company" at a cocktail party. But thanks to mixology's ongoing resurgence, that resistance towards things "old" has gone by the boards-with some surprising results. Pimm's, ($24.29 at B.C. Liquor Stores), the once hallowed sip of all things British, is riding a wave of popularity back onto any respectable drinks list.
"Yup, we serve a classic Pimm's," says L'Abattoir's Shaun Layton, who adds that it's not that complicated. Measure two ounces of Pimm's No.1 into a Collins (tall) glass, dump in lots of ice and fill to the brim with ginger ale or ginger beer.
"Deck out the drink with whatever fruit you've got!" he suggests. "Enjoy, and don't just have one."
In a similar way that Jägermeister started out as stomach bitters, Pimm's arrived around the same time, in London in 1823. Oyster Bar proprietor James Pimm devised his gin-based tonic that contained quinine and a secret herb formula-and served it in a small tankard, referred to as a "No. 1 Cup."
Pimm's oyster business flourished-and so did the tipple that bears his name, spawning a string of no less than six Pimm's recipes. But it's the original, slightly citrus and spicy No. 1 Cup that lends itself to some flexible mixes, and also appeals to people looking for a more savoury than sweet, long summer sipper.
Real carbonated lemonade used to be de rigueur. Although, that's tough to come by these days (unless you can track down Fever Tree bitter lemon, at specialty stores).
Cucumber slices also make for an intriguing and more unusual garnish, as does borage (if you have some, include the flowers), although mint is easier to find, and equally refreshing. In short, as Layton suggests, you can pretty well add anything you like, making it more sweet, citrus or savoury.
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The Hired Belly recently noticed a rush of stories about tastes turning to less expensive wines. Only just now? We recall it was two years ago that smart thinking B.C. producers like CedarCreek and Quails Gate repositioned their wines to two rather than three tiers-and thereby delivered better value.
We recently helped assemble a value-priced case for a friend's wine-tasting birthday party. The rules were nothing over $20 (most were much less) and the wines covered the global spectrum.
The casually voted top three wines (any of which would be fine for Labour Day sipping or barbecuing) were:
. Errazuriz Max Reserva Cabernet Sauvignon 2009.
It's tough to find serious Cabernet for under $20, but this drop delivers great style and complexity for a relative bargain. Juicy with a broad black fruit palate, clove and spice underpinned by firm but approachable tannins with a long finish definitely make it a winner. $19.99 BCLS.
. Castillo de Monseran Cariñena 2007.
This Spanish Garnacha made from 50 year old vines is one of the best value reds on the market. Medium bodied with some earthy notes, plush 'n plummy red fruit with good structure. Put it in a big glass and $13.99 (BCLS) tastes more like $18.
. Barossa Blonde 2010.
One last summer sipper, not to be overlooked is this refreshing Riesling, Chenin Blanc, Semillon and SauvBlanc "cocktail." Lemon floral notes on top before a vibrant, citrus-toned palate that's focused and zingy but not too dry. Great sipping and food friendly. $15.99 BCLS.
