📝 About This Recipe
Originally conceived by the British Royal Navy as a stylish way to combat scurvy, the Gimlet has evolved into the quintessential expression of botanical elegance. This cocktail strikes a sophisticated balance between the punchy juniper of a London Dry gin and the bright, zesty tang of lime. It is a bracingly cold, crystal-clear masterpiece that remains the gold standard for refreshing craft cocktails.
🥗 Ingredients
The Spirit Base
- 2.5 ounces London Dry Gin (High quality, such as Tanqueray or Sipsmith)
The Citrus & Sweetener
- 0.75 ounces Fresh Lime Juice (Freshly squeezed and double-strained)
- 0.75 ounces Simple Syrup (1:1 ratio of sugar to water)
- 1 bar spoon Rose's Lime Juice (Optional; adds a nostalgic, cordial-style depth)
For the Chill
- 1 cup Large Ice Cubes (Clear, hard ice for optimal dilution control)
For Garnish
- 1 slice Fresh Lime Wheel (Cut thinly and evenly)
- 1 pinch Lime Zest (Optional; for expressed oils over the glass)
👨🍳 Instructions
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1
Place your coupe glass or Churchill martini glass in the freezer for at least 10 minutes prior to preparation to ensure it is frost-tipped.
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2
Prepare your citrus by rolling a room-temperature lime firmly against the counter to break the juice vesicles before slicing.
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3
Squeeze the lime juice into a small bowl and pass it through a fine-mesh tea strainer to remove all pulp and seeds for a crystal-clear finish.
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4
Measure exactly 2.5 ounces of London Dry Gin using a jigger and pour it into the small tin of a Boston shaker.
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5
Add 0.75 ounces of the freshly strained lime juice to the shaker tin.
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6
Add 0.75 ounces of simple syrup. If you prefer a more 'Navy-style' tartness, reduce this to 0.5 ounces.
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7
Add one bar spoon of Rose's Lime Juice if you desire that classic, slightly preserved lime flavor profile found in historical recipes.
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8
Fill the shaker tin 3/4 full with large, solid ice cubes. Avoid using crushed ice as it will over-dilute the cocktail too quickly.
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9
Secure the large tin over the small tin and give it a firm tap to create a vacuum seal.
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10
Shake vigorously for 12-15 seconds. The outside of the tin should become extremely cold and develop a thin layer of frost.
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11
Break the seal of the shaker and place a Hawthorne strainer over the top.
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12
Double-strain the mixture through a fine-mesh sieve into the chilled coupe glass to catch any tiny ice shards.
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13
Take a small piece of lime zest, express the oils over the surface of the drink, and discard the zest.
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14
Carefully place a fresh lime wheel on the rim or float it directly on the surface of the cocktail.
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15
Serve immediately while the glass is still frosted and the liquid is at its peak chill.
💡 Chef's Tips
Always use fresh-squeezed lime juice; bottled juice lacks the bright essential oils needed for a true Gimlet. If using a high-proof gin (50% ABV or higher), increase the simple syrup slightly to balance the alcohol heat. Double-straining is the secret to a professional texture; it ensures a silky mouthfeel without ice 'snow' floating on top. For a Vodka Gimlet, simply swap the gin for a premium, potato-based vodka for a cleaner, less botanical profile. Make your own simple syrup by dissolving equal parts sugar and water over low heat to ensure it is completely clear.
🍽️ Serving Suggestions
Pair with salty appetizers like Marcona almonds or castelvetrano olives to contrast the acidity. Excellent alongside fresh seafood, particularly oysters on the half shell or scallop ceviche. Serve as a sophisticated aperitif during summer garden parties or late-afternoon gatherings. Complement the drink with a side of sharp, aged cheddar or creamy goat cheese on sourdough crisps.