Is it possible to be anti-social social drinkers? This past spring has tested this theory. Here we are in the middle of May and it’s 41 bloody degrees outside. To add insult to injury, it’s raining and there is threat of patchy frost for the next two nights. This is not weather to invite friends over for cocktails and grilling, let alone plant seedlings. Yet a girl can still dream. Over the four blessed days of 75+ last week, I compiled a list of summer drinks for the ’11 season. I’ll share it with you just in case it’s warm where you are. Feel free to send pics of the sun.

    Pimm’s Cup

This is the official cocktail of Wimbledon. N. introduced it to us while visiting from across the pond. Both N. and the Pimm’s cup were quite a hit at the Easter feast.

Get thee:
Pimm’s No. 1 (Note: It’s a spicy, citrusy, gin-based liquor that tastes sort of like Angostura bitters, but better)
Lemonade (Note: This is not American lemonade. Apparently, UK lemonade is clear and fizzy, sort of like our 7-Up or Sprite, but more crisp and less sweet. If you’ve found an appropriate substitution, please let me know.)
1 cucumber (Note: The sight of American cucumbers will make your UK guests giggle with incredulity. US cukes are called “gherkins” overseas. English cukes are considered gourmet here. Indeed.)
A pint of strawberries
1 orange
handful of mint

Mix 1 part Pimm’s to 3 parts lemonade until a pitcher (glass preferably) is full. Add sliced fruit, veg and mint. Add ice. Stir. Imbibe in tall glasses. Be careful – Pimm’s cup will sneak up on you.

    Negroni Sbagliato


I read about these in the NYTimes “Tipsy Diaries” and have been pining ever since. The way it plays out in my mind is that Jeff and I sit down to a few some lovely, warm evening after putting the garden in and mowing the lawn. That isn’t going to happen any time soon, although both things desperately need to be done.

Dry prosecco
Campari (mmmm….Campari….)
Sweet vermouth
Orange for garnish

Mix equal amounts of booze. Serve over ice. Garnish with orange. In one recipe, the bartender was roasting orange slices and muddling them with some bitters before mixing everything. If you’re so inclined, I imagine it would enhance and mellow the citrus oils making the drink nice and bright, but silky. I still walk “the way of the drunk,” to quote Miz, and have no patience for such things. I’ve only just recently calmed down enough to heat my sake.

And speaking of sake, don’t forget your cucumber sake-tinis. If you’ve since forgotten how to make them, please refer to my inaugural post.

Cheers to keeping the cats out of the seedlings!

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