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The Pimm’s Rangoon swaps the usual lemonade for ginger ale. That one change moves the drink somewhere warmer, since ginger picks up the baking spice already sitting under Pimm’s caramel and citrus rather than brightening against it the way a lemon-lime soda does.
The name points back to Rangoon, now Yangon, and the long British colonial presence in Burma. Pimm’s traveled with that empire, and ginger was already the standard mixer wherever the climate was hot, so a ginger version of the house drink is exactly the sort of thing that would have turned up in a club bar out there. Whether this particular recipe is that old is another question, but the logic behind it holds up.
Glass: Highball glass | Strength: Light | Serves: 1 | Prep Time: 2 minutes
Bartender’s tip: Ginger ale and ginger beer are not interchangeable here. Ginger ale is mild and sweet and lets the Pimm’s lead, which is what this recipe intends. Ginger beer is sharper and will take the drink over, though that is worth trying if you find the standard version too soft. Keep the cucumber peel either way.
Steps
- Pour pimm's no.1 over ice in a large highball glass.
- Fill with ginger ale and garnish with a lemon and cucumber peel.
