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All posts tagged with: English

Pimm’s No. 1 Cup

Created in the mid-18th centry by English oyster bar owner, James Pimm, Pimm’s No. 1 Cup is made from dry gin, liqueur, fruit juices and spices. The dark, golden brown colour, medium body liquor has hints of quinine, citrus fruit and spices.  Originally the drink was served in tankards. Today, the No. 1 Cup is traditionally served with lemon soda or ginger ale, and a cucumber slice. It is a favourite at Wimbledon and outdoor garden parties.

  • ½” English Cucumber Slice
  • ½” Lemon Wheel
  • 2 oz Pimm’s No. 1
  • 4 oz 7-UP or Ginger Ale

In a chilled highball glass add in slices of cucumber and lemon. Pour in Pimm’s and 7-UP or ginger ale. Stir to combine. Add in ice to fill the glass. Garnish with  a slice of lemon and fresh mint.

Jetside Bar at Now Serving Afternoon English Tea

The Jetside Bar located inside the Fairmont Hotel at Vancouver International Airport is now serving up traditional afternoon English tea service. Either before a trip, laying over, or arriving home, the floor-to-ceiling windows, over-stuffed chairs and large fireplaces are a great way to relax for an afternoon.

The signature handpicked loose-leaf Fairmont tea blends are the highlight of the tea service. There are nine distinctive blends to choose from:

  • Fairmont Vancouver Airport “Jetsetter”
  • Genmaicha Akaike
  • Japan Sencha Fukujyu
  • Cascade Peppermint
  • Egyptian Chamomile
  • Fairmont Breakfast
  • Earl Grey
  • Berry Berry
  • Safari Masala Chai

After selecting your afternoon tea, served with a tea-timer so you know exactly when your tea is brewed to perfection. The first course is a fruit cleanser; a selection of fresh berries served in chilled Fairmont Berry Berry tea.

The main course includes four traditional tea sandwiches, fresh baked cranberry-lemon scones with Devonshire clotted cream and raspberry preserves, and four pastries.

To finish the tea service, there are four tea-infused cocktails to choose from – Tea Lani, Serenity Now, Sea Island Iced Tea and Beefy Tea. Each cocktail is $12.The English afternoon tea service is $36 per person and is available from 2:00-4:30pm.


The Jetside Bar also provides a complimentary Canada Line ticket with the purchase of each afternoon tea (ask your server). Reservations are not required.

English Tea Scones

Traditional English tea scones are simple to make and are delicious for breakfast with some homemade preserves and a cup of hot English Breakfast or Earl Grey tea.


  • 2 1/2 cups all-purpose flour
  • 2 tbsp sugar
  • 4 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup butter, cut into pieces
  • 2 beaten eggs
  • 3/4 cup whipping cream
  • 1/2 cup dried currants

In a medium bowl, combine flour, sugar, baking powder and salt. Cut in butter until it resembles coarse crumbs.

In a different medium bowl, combine eggs, whipping cream and currants. Add egg mixture all at once to the dry ingredients. Stir until just moistened.

Turn dough out onto lightly floured surface and kneed dough 10 – 12 times. Pat or roll the dough into a 8-inch circle. Cut into 8 wedges. Brush wedges with milk and then sprinkle with additional sugar.

Place wedges 1 inch apart on un-greased baking sheet.

Bake at 400′ for 14 – 17 minutes or until golden. Remove from baking sheet and place on wire rack. Serve warm.

English High Tea

Alright folks, many of you have china tucked away in your china cabinets, storage closets, basements and attics – it’s time to bring them out and have a traditional English High Tea. It’s simple to do and a lot of fun. Besides, why not put your china to good use – after all, it was meant to be used, not stored away forever.

An easy English high tea would include cucumber, egg salad or salmon salad sandwich cut into four pieces, tea and biscuits.

To make a perfect pot of tea, pour cold water into a kettle and let it come to a hard boil. While the kettle is boiling, pour hot water into your tea pot. When the kettle is comes to the hard boil, dump the hot water from the tea pot, put in your fresh tea, and add the freshly boiled water. Cover and let steep for four minutes. When it’s done steeping, remove the tea and discard.

Depending on what kind of tea you are serving you can add sugar, honey, lemon, milk or cream.

When attending a tea party, remember standard etiquette says only the Tea Mother can serve and pour tea from the pot, unless the he / she grants you permission.

Now, go find your china and enjoy it!

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