With a great family vacation dovetailing right into a long Independence Day weekend, I have been a little out of touch with another of my favorite pastimes: watching sports. There was a time long ago where I would watch absolutely ANYTHING where some kind of competition was taking place, everything from basketball to bowling, football to caber tossing. It didn't matter. If there was a prize to be won and it was shown on television, I was all over it.

These days as I age rapidly taking care of three boys, there is not as much time to watch a game as there once was. However, there is one sport I have some good memories of as a kid is tennis. Wimbledon, in particular, always felt like such a gigantic event. I grew up in an era where I saw a lot of epic matches between Ivan Lendl and Boris Becker in the Gentlemen's division, and Martina Navratilova versus Steffi Graf in the Ladies' division. This was at the time when Andre Agassi and Monica Seles emerged, too...lots of fun to watch with several stars back in those days! With Wimbledon 2017 having begun this past Monday, I would not be doing my job if I didn't tell you about a cocktail that has become sort of a new classic at this two-week tournament: The Pimm's Cup.

James Pimm was owner of an oyster bar who first devised a gin-based drink that had a range of herbs and spices to help with digestion back in 1823, served up in a "No. 1 cup." With that, "Pimms No. 1" liqueur was born, and subsequent iterations came about with different alcohols as the base material. For instance, "No. 2" was based on Scotch whisky, "No. 3" on brandy, "No. 4" on rum, "No. 5" on rye, and "No. 6" on vodka. While No. 3 is available seasonally and No. 6 is produced in small quantity, the version withstanding the test of time is Pimm's No. 1.

As Pimm's No. 1 gained in popularity throughout the United Kingdom, its fruitiness became a great mixing partner with carbonated lemonade and local produce that thrived in England (apples, strawberries, cucumbers), and mint), called the "Pimm's Cup." Its refreshing qualities were perfect for English summer days, festivals, and sporting events (such as polo). While Wimbledon started way back in 1877, it wasn't until 1971 that Pimm's opened a bar at the All England Lawn Tennis Club and, along with honest-to-goodness Champagne, became alcoholic staples here.

Many variants of the Pimm's Cup evolved. Oranges and lemons have been used frequently. To amp up the "summery-ness," passion fruit has shown up in some versions of the cocktail. Ginger ale/beer or lemon-lime soda has taken the place of the lemonade, especially where carbonated lemonade can't be sourced easily. To make a "Pimm's Royal Cup," Champagne or other sparkling wine takes the place of the lemonade/lemon-lime soda/ginger ale. No matter what you choose, you can view a Pimm's Cup to be like an English Sangria; add whatever produce you have on-hand to your Pimm's No. 1.

Of course, when we discuss classic cocktails here at Flight School, we always try to get as close as we can to the original version. If you want to have a go with this summertime British favorite, here's what you need to make it happen. Get dressed in all-white and have at it!

5 oz lemonade

1.75 oz Pimm's No. 1

Sliced strawberries, oranges, cucumbers and mint leaves

Place all ingredients in a highball glass filled with ice and give a light stir. If you want to make a large pitcher of the Pimm's Cup, simply add 3 parts lemonade/soda to 1 part Pimm's No. 1 to accommodate the size of the pitcher.

Recipe courtesy: Pimm's