‘At last, a beverage without alcohol, stronger than alcohol’. Sounds like the perfect tag line to grab your attention doesn’t it? Back in 2009, it caught the attention of it home nation France, an in particular Paris, where it was launched in March of that year. But what exactly is it?
Well Pimento is a carbonated blend of ginger, tonic and natural flavourings of hot pepper, bitter orange, lime, gentian and oregano. Question is though, does all that come through? Well below, I give to you my tasting notes –
Pimento – 0%
Fresh ginger on the nose, slight pepper and orange coming through slowly. A developing kick of ginger and fiery pepper on the palate, with a subtle hit of the citrus lime and dry oregano flavours. A slight lingering but unfortunately soon goes.
It’s ok on its own, and this comes from a guy who is not a huge fan of spice, but I’ve seen it work better within the likes of these recipes –
Pimento Storm
Glass –
Rocks
Ingredients –
60 ml dark Jamaican rum
15 ml fresh lime juice
Method –
Shake all ingredients except Pimento, strain and top with Pimento, serve with cracked ice in a rocks glass. Garnish with a wedge of lime.
or
Hot Mojito Pimento
Glass –
Highball
Ingredients –
7 mint leaves
1 line of cane syrup
2 small spoons of brown cane sugar
2 lime segments squeezed lime
60 ml rum from Cuba
A drop of Angostura
Top with Pimento
Method –
Crush mint, sugar syrup, brown sugar and lime within a glass. Fill with crushed ice, add rum and top with Pimento. Stir.
Pimento has partnered with the French Association of Barmen (ABF), so there’s no shortage of ideas flowing, showing the versatility of Pimento. It’s not too bad as a mixer either, with rum probably the most preferred for a twist on the rum and ginger beer.
You can find Pimento in most countries around the world, so worth a try if you ever come across.
© David Marsland and Drinks Enthusiast 2014. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.
DRINKS ENTHUSIAST 