British (and British-Inspired) Drinks

Pimm's Cups, the drink to order at polo matches, are traditionally made with lemonade, lemon soda, ginger ale or ginger beer and are garnished lavishly with cucumber, mint leaves and fruit. This version incorporates Creole Shrubb, an orange liqueur made in Martinique.

Thought to have been invented around World War I in London, the Sidecar is traditionally made with cognac, orange liqueur and lemon juice.

Traditional British oyster stout is, in fact, brewed with fresh oysters, but the beer is minerally, not fishy.

This is an update of the classic Daisy cocktail. Instead of using white sugar as a sweetener, try muscovado, an unrefined brown sugar with a very moist texture and a strong molasses flavor.

This savory pear sour honors an English schoolmaster who reputedly discovered the Williams pear (a.k.a. the Bartlett pear) around 1765.

Classicist bartenders have resurrected the centuries-old ritual of the formal punch service. Mixologist Philip Ward makes a potent concoction named after the old British slang for gin.

England's Fever-Tree tonic water (available in U.S. grocery and specialty stores) has a refreshing astringency perfect for this tangy, mint-infused drink.

Pimm's No. 1, a gin-based aperitif invented by London bar owner James Pimm in 1823, is the quintessential English summer-afternoon drink (and the traditional drink of Wimbledon). Here, it is combined with tea, another beloved British beverage.

This cocktail uses English Breakfast tea steeped in vodka. To sweeten it, uses a dark, fig-flavored honey.