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 RecipesRecipe from Food & Wine Cocktails 2015
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.