A Gimlet is a fine cocktail, and it’s perfect for lunch.
One of the departments I help at work took me out to a restaurant across the road. They have a neat looking bar area, and I think I’ve got my eye on it for after work Gimlets.
How To Make: The Fresh Gimlet
- 50ml of Gin
- 25ml of Freshly squeezed lime juice
- 25ml of sirop de gomme
- Garnish with a thin slice of lime peel or a nice lime peel zest.
- Preferred glass would be a coupe or cocktail glass.
This drink is definitely one about ritual, and the best cocktail rituals involve sticking a glass in the freezer at least half an hour before you need it. Do it, do it now. Better yet, do it half an hour ago...
The traditional method of making this cocktail would be simply 2-1 Gin and Roses Lime Cordial, shaken and strained or built and stirred. It's a simple drink, and certainly fun to refine in an eternal quest to get it the way you like it.
I tend to always have a lot of limes at my house as we use it in a lot of cooking. When I've got a few limes on the turn and need to be used up, I like to use them to make a Gimlet rather than using lime cordial. I'm a big fan of cocktail sours anyway, and I like the variety of flavours that you can get with iffy limes.
Squeeze the limes first and set aside. You can then pick out the best sections of peel to make a nice spiral peel garnish.
Fill a cocktail shaker with ice, use large cubes as this will be a hard shake. Add the gin, lime juice and sirop de gomme. If you'd like a bit of bitterness, add in some of the lime peel. Pop the top of the shaker on and shake hard for 15 seconds +. Strain into the frozen glass and garnish with a lime peel spiral.
Allocate yourself 15 minutes to sit and appreciate this drink.