You can’t really say you’ve been to a place until you’ve had a good, stiff drink there.
OK, that’s not really true. But still, think about it.
In Jamaica there’s the rum. In Kentucky there’s bourbon. In London there’s gin. In Chicago there’s Malort.
Would you really feel like you’ve been to these places if you hadn’t tried their local libation? Well, we’ll give you a pass on the Malort.
On that note … let’s head back to London.
One of my favorite British cocktails is something called a Pimm’s Cup, which is sort of the English version of a mint julep. It’s evokes all the things you love about Britain. Summer garden parties. Wimbledon. Brunch with lords and ladies. Oh, yes. And the gin.
The Pimm’s Cup has lots of variations, but the basic recipe is made with gin, lemon soda (or ginger beer), muddled cucumber and strawberries … and its star ingredient: Pimm’s No. 1, which is a tantalizing, dark-brown liqueur made from gin, fruit juices and spice. The exact recipe is guarded more closely than the queen’s jewels.
But where does the Pimm’s Cup go when it wants to go on holiday?
We found out at Pub Royale, a popular British Empire-inspired watering hole in Wicker Park. If a cocktail could get frequent-flier miles, this version of Pimm’s Cup certainly would.
Bartender/managing partner Michael McAvena pours a rotating lineup of Royale Cups, an homage to the classic English cocktail that often incorporates flavors from outposts in Britain’s once-far-flung empire. Think Caribbean rum and Indian spices.
Oh, and to add to its passport stamps, Pub Royale uses its own version of Pimm’s called Royale Cup, developed with Chicago-based distiller Leatherbee. But since you can’t buy this version in stores, you’ll want to rely on the original Pimm’s No. 1.
See, you can go home again.
ROYALE NUMBER 1
1/2 of a chopped strawberry
1/4 orange; plus 1 orange wheel reserved for garnish
2 thick slices of unpeeled cucumber
1/2 ounce GIN
11/2 ounce Pimm’s Cup
1/2 ounce lemon juice
1 ounce ginger beer
1/4 ounce simple syrup
Crushed ice
Mint for garnish
Put chopped strawberry, one slice of cucumber, 1/4 orange in a tall glass. Muddle. Add crushed ice, stir. Top with the ginger beer. Garnish with orange, cucumber and mint sprigs. Serve with straw.
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ROYALE NUMBER 3
3/4 ounce Pimm’s Cup
3/4 ounce golden rum (Pub Royale uses Diplomatico anejo)
3/4 ounce Jamaican dark rum (Pub Royale uses Appleton rum)
1/2 ounce Demerara syrup infused with fenugreek leaves and cinnamon*
1/4 ounce passion fruit puree
1/2 ounce lemon juice
3/4 ounce ginger beer
Bunch of mint
Pinch of freshly grated nutmeg
Fill tall glass with all ingredients. Fill with crushed ice. Stir. Garnish with one bunch of mint leaves. Top with grated nutmeg. Serve with straw.
*Fenugreek-cinnamon syrup
Dried fenugreek leaves (kasoori methi) can be found in Indian markets.
Mix 1 cup Demerara sugar, 1/2 cup water over high heat. Add 1/2 cinnamon stick. Let cool, then add 4 ounces of fenugreek leaves. For best results, refrigerate overnight.
Chris Lamorte is a freelance writer.
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