A couple of weeks ago, I bought a bottle of Aperol —a bitter Italian aperitif — to make a spicy dead lady. Despite its terrible name, that drink is delicious. It is not what this post is about, though. At the same time, I bought a bottle of Pimm’s No.1, and made a Pimm’s cup. Sweet, herbal, and mild, it is a very nice summer drink. But that is not what this post is about either.
After I had finished the Pimm’s cup, I was making a second, and I noticed the bottle of Aperol that I hadn’t returned to the liquor cabinet. I thought it might be interesting to add the two together.
1 oz. Pimm’s No.1
1 oz. Aperol
2-3 oz. ginger ale
lemon slice
cucumber slice
I made this the way I would a Pimm’s cup. Muddle the lemon and cucumber in a rocks glass. Add the Pimm’s and Aperol, and stir over ice. Top with ginger ale and gently stir again. I garnished with another cucumber slice and a twist.
I have since realized a Pimm’s cups is usually served in a highball glass, so there is room for a little more ginger ale. That would work for this drink too.
This was pretty much a Pimm’s cup with some bitterness on the finish. I really liked this addition. It was still fresh and sweet, but I found it a little more complex. The drink was still quite fruity: there were citrus notes from the Aperol and lemon; dried fruit and fruit juice from the Pimm’s; the two liqueurs and other ingredients also brought some earthiness to the drink (ginger, rhubard, cucumber).
It makes sense that Pimm’s No.1 and Aperol would work well together; the former is based on gin, and the latter is like a sweeter Campari. The play between bitter and sweet, herbal and soda, reminded me of an americano — and it is basically the same idea. And, like an americano, it a very nice low-alcohol cocktail (aka suppressor cocktail), ideal for summer drinking.
