Combine the “Pimm’s,” lime juice, and bitters in a cock- tail shaker. Fill with ice, seal the shaker, and shake for 10 to 15 seconds, until well chilled. Double-strain into a footed glass and top with ginger ale. Garnish with the mint sprigRemove the peels from the oranges, lemons, and limes, leaving the white pith behind. Reserve the meat of the fruit for another use.
In a medium pot, combine the citrus peels with the sugar, teas, juniper berries, gentian root, vinegar, bitters, salt, and 3 cups water. Bring the mixture just to a simmer over medium- high heat. Remove the pot from the heat and let the ingredients steep for 1 hour. Transfer the mixture to an airtight container and chill in the refrigerator for at least 12 hours, or up to 24.
The next day, fine-strain the mixture and discard the solids. Store the “Pimm’s” in an airtight container in the refrigerator for up to 1 week.
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