Summertime calls for a classic Pimm’s Cup

You can’t really say you’ve been to a place until you’ve had a good, stiff drink there. OK, that’s not really true. But still, think about it. In Jamaica there’s the rum. In Kentucky there’s bourbon. In London there’s gin. In Chicago there’s Malort.

Would you really feel like you’ve been to these places if you hadn’t tried their local libation? Well, we’ll give you a pass on the Malort.

On that note ... let’s head back to London.

One of my favorite British cocktails parties. Wimbledon. Brunch with is something called a Pimm’s Cup, lords and ladies. Oh, yes. And the gin. which is sort of the English version of The Pimm’s Cup has lots of variations, a mint julep. It’s evokes all the things but the basic recipe is made you love about Britain. Summer garden with gin, lemon soda (or ginger beer), muddled cucumber and strawberries ... and its star ingredient: Pimm’s No. 1, which is a tantalizing, dark-brown liqueur made from gin, fruit juices and spice. The exact recipe is guarded more closely than the queen’s jewels.

But where does the Pimm’s Cup go when it wants to go on holiday?

We found out at Pub Royale, a popular British Empire-inspired watering hole in Chicago, where they pour a rotating lineup of Royale Cups, an homage to the classic English cocktail that often incorporates flavors from outposts in Britain’s once-far-flung empire. Think Caribbean rum and Indian spices.

See, you can go home again.

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Royale Number 1

Makes 1 drink

1. Put ½ of a chopped strawberry, one thick slice of cucumber and ¼ orange in a tall glass. Muddle.

2. Add ½ ounce gin, 1½ ounce Pimm’s Cup, ½ ounce lemon juice, ¼ ounce simple syrup and crushed ice, stir, and top with 1 ounce ginger beer.

Garnish with an orange wheel, cucumber slice and mint sprigs. Serve with a straw.

Royale Number 3

Makes 1 drink

1. In a tall glass add ¾ ounce Pimm’s Cup, ¾ ounce golden rum, ¾ ounce Jamaican dark rum, ½ ounce Demerara syrup infused with fenugreek leaves and cinnamon*, ¼ ounce passion fruit puree, ½ ounce lemon juice and ¾ ounce ginger beer. Fill with crushed ice and stir.

Top with grated nutmeg and garnish with mint leaves. Serve with straw.

*Fenugreek-cinnamon syrup Makes 1 drink

Mix 1 cup demerara sugar, ½ cup water over high heat. Add ½ cinnamon stick. Let cool, then add 4 ounces of fenugreek leaves. For best results, refrigerate overnight.

Dried fenugreek leaves (kasoori methi) can be found in Indian markets.