April 9, 2015 – The Republic Steakhouse
2 oz. gin
1 3/4 oz. Rose’s lime juice
Stir well over ice in a mixing glass. Strain into a chilled cocktail glass.
Plymouth Navy Strength gin, and NOT Rose’s lime juice (yick), but fresh lime juice and simple syrup. The gimlet is traditionally made with gin. Like the martini, these days you have to specify weather you want a gin gimlet or a vodka gimlet (incidently, a rum gimlet is a daquiri). This is a true classic cocktail that is simplicity itself, and it was every bit as good as I thought it would be. Zach and I had a discussion about which gin to use, and my opinion was that this first drink should be a baseline and not be “cluttered up” by a flavored gin like Hendrick’s or Nolet’s, although it would be fun to try them out. Piney, floral, perfectly tart/sweet, and a perfect summer drink.
The first record of a gimlet recipe (the name “gimlet” didn’t come into play until around 1928) is from a biology pamphlet from 1852: “dr goodeve chuckerbutty on cholera – ordered gin mixture (gin, sugar, water, lime juice) every four hours”. I think I’d like to have a doctor named Dr. Chuckerbutty.
UPDATE: It’s been several weeks since my first gimlet and I must say, as I suspected, a Hendrick’s gimlet, light on the simple, has been my go-to cocktail. Delicious!
A la nòstra! (Occitan)