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From the N.Y. Times
 My bartender looked pleased. It was a late afternoon last week, in
Charleston, S.C., where I’d been wandering downtown on King Street in a
sunlit daze and working up a formidable thirst.
“Let’s do a Pimm’s Cup,” I told the bartender. Fizzy, refreshing, a
drink that thrives in sunshine: the perfect antidote. He grinned. “A
very underappreciated drink,” he said, still smiling, as he fished a bottle of Pimm’s No. 1 from the rear row of bottles, like a cook thrilled to have found a use
for the cardamom lurking way back in the spice cabinet.
After
pouring the tea-colored liquid over ice, he fetched a small bottle of
ginger ale, then paused. “I presume you want it with ginger ale?” he
asked.
Well, sure. Ginger ale, as opposed to 7-Up, or lemonade, or club soda.
I dig the extra prickle. But this pause made me think. The age-old
formula is one part Pimm’s — a mild (and, yes, underappreciated
hereabouts) gin-based digestif that’s been slaking British thirst since
the mid-19th century — to roughly three parts fizz, dolled up with
cucumbers, mint and strawberries. But what else could you add?
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