I’m wondering if you’re under the impression that my kitchen is always clean (or any food blogger’s, for that matter). I mean, I try to take photographs that don’t show a lot of background mess–unless I’m showing it on purpose. If I have fooled you into thinking that this spick-and-span setting is my reality, you would probably be horrified to see
the countertop the mountain that’s covering the countertop right now.
Now, I’m elbow deep in three separate recipes with all my salvaged baking goods towering on top of the island, and I’ve given in. A glass of wine it is.
Three weeks into married life, I’m learning that a lot of things are never really finished. The kitchen is never perfect, all the laundry is never clean, and we’ll probably never figure out the perfect work/life balance (whatever that is!). Sometimes you just have to stop trying to finish everything on the “To Do” list and have a Pimm’s Cup with someone–a grapefruit Pimm’s Cup, that is.
I whipped these up when my mom and brother stopped in on the way through town the other day. Pimm’s No. 1 is one of my favorite liqueurs–it’s gin-based, herbal, citrusy, and delicious, and you should probably have it immediately. It also has a pretty neat history, according to our old friend Wikipedia. My idea was to merge the bitterness of a negroni (Italian aperitif of Campari, sweet vermouth, and gin) with the herbal brightness of Pimm’s Cup, and it was pretty delicious, if I do say so myself. And I do.
Grapefruit Pimm’s Cup Cocktail
8 oz. fresh grapefruit juice
4 oz. Pimm’s No. 1
2-3 basil leaves, julienned
2 teaspoons simple syrup (optional–I didn’t want it, but others who aren’t as fond of bitter flavors did)
8 oz. Seltzer or Ginger Ale
2 slices lemon
Divide basil in the bottom of two tallish glasses and top with grapefruit juice and Pimm’s (and simple syrup, if you want). Muddle gently. Add ice cubes. Top off with seltzer and a lemon wedge. Serve immediately.