A couple of weekends ago, for FabSugar's technicolor luau, I made a batch of Pineapple Pimm's Cup. Created by Duggan McDonnell of Cantina, this punch recipe consisted of pineapple vodka, Pimm's No. 1, ginger beer, ginger syrup, and fresh-squeezed lemon and lime juice.

The refreshing and unexpected cocktail was a major hit and everyone was inquiring about the ingredients. While I was able to tell them what was in the drink, I wasn't able to answer when they asked, "What's Pimm's?" My lame reply, "Oh it's a liquor popular in England." But really, I had no clue what it was!

Until now. Pimm's, an aperitif, is a brand of alcoholic beverages that was created in London in 1840, with the most popular being Pimm's No. 1 Cup. Each number of Pimm's has a different base spirit; No. 1 is a gin-based, No. 2 is scotch-based, and No. 3 is brandy-based (only No.1 still exists). Other elements (spices, citrus, etc.) are added to the base spirit to achieve a characteristic floral flavor and rich tea color. Pimm's is often mixed with soft drinks or as in the classic Pimm's Cup, with lemonade, cucumber, and fresh fruit. Do you enjoy Pimm's?

Call it wine lite: Vintners in the Languedoc region of France have developed a new type of wine that's low in sugar, calories, and alcohol. The vino, developed by the French Wine Research Center, only contains 60 calories a glass and is virtually free of sugar.

This is achieved by growing grapes that contain 30 percent less sugar than traditional wine grapes, and with a new distillation process that lowers the wine's alcohol content from 13 percent to nine. French authorities have given the green light for So Light, as the product is called, to be commercially produced.
"We are targeting a population that is very conscious of eating and drinking healthily. They also want to watch their weight and also don't want to lose points on their driving license if they drink," said Claude Vialade, one of the vintners behind the product.

According to So Light's creators, wine enthusiasts are unable to discern between So Light and a regular glass of wine, and they anticipate the enterprise being successful enough to sell several million bottles within the next three years. Do you think it will triumph? Would you buy So Light if it were available to you?

I'm finally getting around to paying my respects to National Panini Month, while also fulfilling a sandwich promise I made to myself not long ago. After being disappointed by The Sentinel's pork and fig sandwich that didn't actually contain figs, I pressed together this panino before fig season bids its sad farewell.

When I came up with the "fruit and nut" idea, I thought: this could be terrible. But thanks to this morning's discovery of the perfect bread — a seeded raisin roll from a nearby bakery — the panino turned out to be one of my favorite creations! I love warm nut butters, and even with the fruit, this sammie isn't to sweet. Serve it for lunch or breakfast, and get the recipe now.

• Hotdogueros, or Sonoran hot dogs, are going to be the next big thing. — New York Times
• College administrators are in upheaval over Bud's new cans in team colors. — Wall Street Journal
• What's next for retired food critic Frank Bruni. — Boston Globe
• Gearing up for school lunch with a Black Forest ham taste test. — San Francisco Chronicle
• Sparkling coffee is like bubbly for javaholics. — Washington Post
• Most of the general public is on board with heavily taxing junk food. — Los Angeles Times
• Vefa Alexiadou, author of the new Vefa's Kitchen, is Greek food's answer to Julia Child. — Chicago Tribune

Source: Flickr User stu_spivack

I just realized that the entire Summer has almost passed and I have not enjoyed one s'more! Before the long warm nights are replaced with Fall's cool evenings, I must make s'mores. What better time to do it than at my end of Summer barbecue?! After all s'mores, the gooey, finger-licking good combination of graham crackers, melted chocolate, and toasted marshmallows, are a classic American dessert. While I could simply purchase the ingredients at the store, I'm taking the nostalgic campfire treat to a whole new level with homemade marshmallows and graham crackers. To look at the recipe I'll be using — thanks Martha! — read more