Preparation
Eric Felten gave this gimlet recipe in his "How's Your Drink Column" in The Wall Street Journal Weekend Edition of August 4, 2006:
- 2 oz. gin or vodka
- 1/2 oz. lime juice
- 1/4 to 1/2 oz. simple syrup
- Garnish with a lime
William L. Hamilton gave this recipe in his "Shaken and Stirred" column in The New York Times on September 15, 2002: A gimlet served at the Fifty Seven Fifty Seven Bar at the Four Seasons Hotel consists of the following, shaken with ice:
- 4 oz. vodka
- 1/2 oz. fresh lime juice
- 1/2 oz. Rose's lime juice
- lime wedge for garnish
The Bartender's Bible by Gary Regan lists the recipe as:
- 2 oz. Plymouth Gin
- 1/2 ounce Rose's lime juice
- Garnish with lime wedge
Regan also states, "... since the Rose's product has such a long and impressive history (which predates the gimlet), I am inclined to think that Rose's was the ingredient that invented the drink".
The New New York Bartender's Guide by Sally Ann Berk lists the ratio of gin to Rose's lime juice as 3:1.
The recipe on Rose's Sweetened Lime Juice label:
- 1 oz. Rose's Lime Juice
- 1½ oz. vodka, rum, or gin
- Shake with ice and serve
The Richmond Gimlet, a variation that adds mint, was created in Eugene, Oregon in 2001 by bartender Jeffrey Morgenthaler. One version of the Richmond Gimlet recipe is:
- 2 oz. Tanqueray No. 10 gin
- 1 oz. fresh lime juice
- 1 oz. simple syrup
- large sprig mint
- Shake with ice, strain into a chilled glass
The following vodka gimlet recipe is from the novels of Stuart Woods:
Pour six ounces of vodka from a 750 ml bottle; replace with six ounces Rose's Sweetened Lime Juice (available from nearly any grocery), add a small amount of water for ice crystals, shake twice and store in the freezer overnight. Pour into a martini glass and serve straight up. The glass will immediately frost over. With this recipe, no cocktail shaker is required and the cocktail is not watered down by melting ice. You may use even the cheapest vodka, and no one will ever know.
The Carnaby Gimlet, a variation with natural spring water, was created at the Carnaby Club, Rimini, Italy. The recipe is:
- 1 oz. gin (suggested with Tanqueray or Bombay Sapphire)
- 1/4 oz. fresh lime juice
- 1/2 oz. Sweet Lime Syrup
- top with cold still water
- Serve with ice and lime slice in old fashioned double shot tumbler
Read more about this topic: Gimlet (cocktail)
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