Grapefruit Pimm’s Cup

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.

the spread

After getting home from a two-day JavaScript and jQuery Girl Develop It Meetup, my brain was pretty sluggish, but I couldn’t stop buzzing around the house. I needed that immediate artistic gratification that comes from cooking–it’s this visceral satisfaction I get from doing something with my two hands more than with my head. But when I opened the baking drawer, I was met by fluttering moth wings and a mysterious powder–in short, the blasted insects found my flours and made quick work of everything that wasn’t in an air-tight container.


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.


peeled grapefruit


blitzed grapefruit

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
Serves 2

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.

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