Firesuite

Mixologist Tina Ross created this fiery Pimm's Cup variation with St. George Dry Rye Gin. "I love this spirit," Ross says. "Compared to other gins, it's so strange--really tangy, and kind of straight-up evergreen in your face."

Slideshow: Aperitif Recipes

Recipe from Food & Wine Cocktails 2015
  • Total Time:
  • Servings: Makes 1
  • Time(Other): plus infusing the extract

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Ingredients

cayenne extract
  • 1 1/2 tablespoons cayenne pepper
  • 2 ounces water
cocktail
  • 1 1/2 ounces Pimm’s No. 1 (gin-based aperitif)
  • 1 ounce St. George Dry Rye Gin
  • 3/4 ounce Ginger Syrup (see Note)
  • 3/4 ounce fresh lime juice
  • 3 drops of Cayenne Extract
  • Ice
  • 3/4 ounce chilled club soda
  • 1 cucumber spear, for garnish
  • 1 mint sprig, for garnish

How to make this recipe

  1. Make the cayenne extract In a liquid measuring cup, stir the water with the cayenne pepper and let stand for about 30 minutes. Strain the extract through cheesecloth or a coffee filter into a small jar and store at room temperature for up to 3 weeks. Makes about 2 ounces.
  2. Make the cocktail In a cocktail shaker, combine the Pimm’s, gin, Ginger Syrup, lime juice and Cayenne Extract. Fill the shaker with ice and shake well. Strain into 
a chilled, ice-filled collins glass and stir in the club soda. Garnish with the cucumber spear and mint sprig.

Notes

Ginger Syrup: In a small saucepan, combine 1/2 cup sugar with 4 ounces water. Simmer over moderate heat, stirring, until the sugar dissolves. Add 1/3 cup (1 1/2 ounces) minced fresh ginger and simmer over very low heat for 30 minutes, stirring occasionally. Let cool, then pour the syrup through a fine strainer into a jar. Refrigerate for up to 2 weeks. Makes about 5 ounces.

Contributed By Photo © Lucas Allen





1035409 recipes/firesuite 2015-06-09 Tina Ross aperitifs-&-digestifs|1|gin-&-genever aperitif,cocktail recipe,pimm's cup recipes,firesuite 1035409
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