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?
Fried pickles accompanied by a side of ranch dressing are a staple on many a pub's menus, so recently, I decided to give them a try at one of my favorite spots, Barclays. With their salty goodness (think salt and vinegar chips), they complemented my pint of Guinness. However, I wouldn't dare to eat an entire plate of them, it's too much sodium for my taste. Would you give this crunchy and salt-laden pub delicacy a shot?
While selecting in-season strawberries at Whole Foods the other day, an unfamiliar brewski, Samuel Smith Strawberry Ale, caught my eye. Since I was surrounded by the delicate aroma of ripe berries, I couldn't resist picking up a bottle.
I was curious about the unfamiliar label, and couldn't wait to give Samuel Smith's signature strawberry beer a taste. Brewed in Stamford, England, this certified organic ale, which is made with fresh strawberry juice, only became available stateside this year. The ale has a floral, jammy bouquet that brought me right back to sniffing strawberries at the market and notes of caramel and malt to finish. It was so refreshing that I drained the hefty-sized bottle, then proceeded to trek out and pick up a fresh one.
At $5.99 for 550 ml, this seasonal sip has become my favorite nightcap so far this Summer. Have you ever tried strawberry beer?
Yesterday, UK clothing chain Topshop opened its first stateside outpost in New York City, kicking things off with a new Spring/Summer '09 collection designed by Kate Moss. Of course, the racks are filled with fashionable gear, but the store itself is also furnished to the max in quirky Brit style. I'm loving the modern rock 'n roll edge of this dressing room corner, so I thought I'd try to re-create the look. To see my finds, read more
To celebrate St. Patrick's Day tonight, serve your family a classic pub favorite. Although fish and chips is a traditionally British dish, this recipe pairs perfectly with an Irish pint.
Large chunks of fresh fish fillets are dipped in buttermilk and coated in cornmeal. The chips are baked in the oven, resulting in potatoes that are crisp, but not overly oily. For the uncomplicated recipe, read more
There are a lot of good onions here. I just boil up the spices with sugar and when the balsamic vinegar is cold I pour it over the onions.
Over the past six months, pickling has become incredibly popular, and Anna Winslet, Kate's sister and Sally's daughter, who was on hand at the competition, couldn't have put it better when she said, "Everyone should be a pickler." No word on Kate's pickling skills, although she is known to be an enthusiastic, yet accident-prone cook.
Are you surprised to learn that Winslet's mother is an award-winning onion pickler? Do you pickle?
With origins in Devonshire, England, this thick topping for scones is made by heating rich, unpasteurized milk. The milk is warmed until a thick layer of cream rises to the surface. Once cooled the cream is removed and served atop bread, fruit, and desserts. It should be kept covered in the refrigerator.
Recently at Waterbar, here in San Francisco, I ordered the fish & chips. I was blown away when the waiter brought out an entire rock cod — eyes, fins and all! The fish was battered and deep-fried whole for my eating pleasure. I immediately began to dig in, but some of my friends sharing the gigantic entrée were a little more hesitant. How about you? Could you stomach this unique version of fish and chips?