The Spring Racing Carnival is just around the corner. We're excited because we're partnering with Schweppes for a second year to host Bar Schweppes by Broadsheet. The Southern-themed venue is currently being built inside Flemington's Birdcage enclosure, and will feature drinks from some of the city's top bars.

Our friends at Seamstress will again be in residence, reprising its popular Pimm's Rangoon cocktail. Invented four years ago, it's a more sophisticated twist on the fruit-packed Pimm's concoctions which reappear every time the weather heats up. "The Rangoon is a nice, light drink. A great aperitif to get the night going,” says Seamstress' Nathen Pore.

Pimm's has always been enjoyed this way. It was invented in 1823, by James Pimm. He ran an oyster bar in London, and served metal tankards of gin infused with juices, spices and tea. This house favourite was named No. 1 Cup, a wording that still appears on the Pimm's label today.

It was Britain's upper crust that made Pimm’s famous. Anywhere there was a tennis match, a croquet tournament, or yes, a horse race, thirsty toffs could be found putting away the rosy liqueur-like water.

Today we live in more egalitarian times and Pimm’s is enjoyed by the masses. Whether you’re filthy rich or not, a Pimm’s Rangoon is the perfect way to enjoy a refreshing tipple at the races.

Pimm’s Rangoon

Ingredients
Ginger
Strawberries
Cucumber
3 mint leaves
50ml Pimm’s No. 1 Cup
15ml sweet vermouth, such as Martini Rosso
20ml lemon juice
10ml pomegranate molasses (from health food stores, or Middle Eastern grocers)
Schweppes Ginger Ale

Method
In a shaker, muddle the ginger, strawberry, cucumber and three mint leaves together. Add the Pimm's, vermouth and lemon juice. Shake, strain over ice, and top with Schweppes Ginger Ale.