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The Pimm's Oriel Rangoon
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Jan 17, 2009
Britons call lemonade "lemon cordial." Order a lemonade in any tourist spot in London and you're as likely as not to receive a 7-Up. Should you visit during the summer heat of the Wimbledon fortnight, the drink of choice goes by the very name of the liquor it is derived from, namely "Pimm's No. 1 Cup." Pimm's neatly served is a spiced, orange-flavored, 50-proof, gin-based liquor. The popular "No. 1 Cup" is a mixed drink served in a half-pint glass or prepared by the pitcher and is comprised of a mixture of Pimm's No. 1 with "lemonade" served over ice with a few fresh mint leaves and some lemon and lime wedges thrown-in. You will think that the No. 1 Cup is the perfect option for a sunlit afternoon of marathon drinking right up until you should happen to chance upon the even more enjoyable Pimm's Rangoon.
The traditional Rangoon is comprised of Pimm's No. 1 poured over ice mixed with ginger ale & garnished with a lemon slice and a cucumber peel. The zippy undertones of the ginger ale far surpass those provided by the lemonade and the fresh cucumber peel adds a fragrance that all but masks the subtle ginniness of the drink.
An even tastier variant of the traditional Rangoon is the Oriel Rangoon. At Oxford University, the bar beneath Hall at Oriel College mixes their Rangoon in a highball glass poured over ice with Canada Dry, an orange slice, and a cucumber slice. If you are making this version at home (and if you can find them in-season), I would recommend that you also throw-in some sliced strawberries, and then enjoy a few strawberries while consuming the drink.
Since the alcohol content of both the No. 1 Cup and the Rangoon are low, an afternoon spent drinking Pimm's will be a very "slow drunk." However, without much effort a single person can consume an entire 750 ml bottle in an afternoon, and by the end of the event, I assure you that you'll be sufficiently inebriated. If I find myself somewhere where I don't have opportunity to count bottles, I try to keep track of how many I've had by adding an extra orange slice at each refill. I also try to exchange my cucumber slice for a fresh one at every refill since the fragrance of the cucumber diminishes as it becomes water-logged by the drink.
I hope that you will find opportunity to try this recipe this summer, and since the sun is shining brightly today I think I've just decided how I will be spending the rest of my Sunday afternoon...
The traditional Rangoon is comprised of Pimm's No. 1 poured over ice mixed with ginger ale & garnished with a lemon slice and a cucumber peel. The zippy undertones of the ginger ale far surpass those provided by the lemonade and the fresh cucumber peel adds a fragrance that all but masks the subtle ginniness of the drink.
An even tastier variant of the traditional Rangoon is the Oriel Rangoon. At Oxford University, the bar beneath Hall at Oriel College mixes their Rangoon in a highball glass poured over ice with Canada Dry, an orange slice, and a cucumber slice. If you are making this version at home (and if you can find them in-season), I would recommend that you also throw-in some sliced strawberries, and then enjoy a few strawberries while consuming the drink.
Since the alcohol content of both the No. 1 Cup and the Rangoon are low, an afternoon spent drinking Pimm's will be a very "slow drunk." However, without much effort a single person can consume an entire 750 ml bottle in an afternoon, and by the end of the event, I assure you that you'll be sufficiently inebriated. If I find myself somewhere where I don't have opportunity to count bottles, I try to keep track of how many I've had by adding an extra orange slice at each refill. I also try to exchange my cucumber slice for a fresh one at every refill since the fragrance of the cucumber diminishes as it becomes water-logged by the drink.
I hope that you will find opportunity to try this recipe this summer, and since the sun is shining brightly today I think I've just decided how I will be spending the rest of my Sunday afternoon...
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