It’s true that one can learn something new every day. We were “Today Years Old” when we learned what Pimm’s is. According to the Wiki, it’s a “brand of gin-based fruit cup, but may also be considered a liqueur. It was first produced in 1823 by James Pimm… It’s most popular product is Pimm’s No. 1 Cup.”

Well... we must indulge then. Here’s the recipe for Pimm’s Cup—a drink popular at Atlantis Paradise Island Bahamas.

Ingredients (serves two):
3 oz. Pimm’s No. 1
1 1/2 oz. fresh lemon juice
1 1/2 oz. simple syrup (1 part water & 1 part sugar, heated and then cooled)
1 strawberry
10 diced cucumber cubes
8 oz. ginger beer
 
Directions:
Muddle the strawberry and cucumber with the mint simple syrup in a mixing tin. Add Pimm’s No. 1 and lemon juice to the mixing tin. Fill the mixing tin 3/4 full with ice. Cap the tin and shake vigorously for 30 seconds. Double into a tall collins glass filled with fresh ice and top with ginger beer. Garnish with a cucumber ribbon, lemon peel and a thyme sprig.

​Dips. Sometimes that’s a meal for us. In fact, we’ve tinkered with the idea of throwing a party featuring nothing but dips to indulge in.
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With that in mind, here’s a delish dip that should make it to the party.

Ingredients:
1 teaspoon canola oil
2 ⅓ cups fresh or frozen (thawed) corn kernels
1 jalapeño pepper, seeded and finely chopped
¼ cup mayonnaise
¼ cup Mexican crema or sour cream
2 tablespoons lime juice
1 teaspoon chili powder
¾ cup crumbled queso fresco, divided
⅛ teaspoon cayenne pepper
Chopped cilantro for garnish
Tortilla chips for serving

Directions:
Preheat oven to 350 degrees F. Heat oil in a large skillet over high heat until hot but not smoking. Add corn and jalapeño and cook, without stirring, until lightly charred, about 3 minutes. Stir and cook for another 3 minutes. Transfer the mixture to a medium bowl. Stir in mayonnaise, crema (or sour cream), lime juice, chili powder and 1/2 cup queso fresco.

Spread the mixture in an 8-inch glass pie pan or 1-quart baking dish. Top with the remaining 1/4 cup queso fresco and sprinkle with cayenne. Bake until the cheese is melted and the outer edges begin to bubble, about 12 minutes. Garnish with chopped cilantro and serve with tortilla chips, if desired.

*recipe courtesy of EatingWell.com