I use my blog as a personal Rolodex and journal for cocktails. I am constantly looking up things I have written to double check myself. It is easier than carrying a book around. I have also tweaked recipes after doing this for so long to dial them in exactly how I like them. The days of the "two-three quarter-half" sour is done for me. I find that measurement style to be flabby and I prefer far less sugar and acid in my drinks. Sour cocktails should be balanced to the spirit not the acid. I see the sugar-acid mixture as one ingredient as opposed to two and that is partly why I have been using caster sugar instead of simple in my drinks.
Anyways, yesterday when my wife got home I was digging around trying to find my Southside recipe and it turns out I never posted about the Gimlet.
The Gimlet is one of those touchy drinks for bartenders. I have heard a gazillion stories about the origins and about the components of the drink. Perhaps it was from a British Navy Rear Admiral named Gimlette who whipped these up to keep his crew from developing scurvy. Or it was named after a tool used to drill metal and the drink had a similarly piercing effect. I also don't really care about the drinks history. I think if we hit the reset button and destroyed all drinking literature and skipped a generation of drinking...the Gimlet would be back within the first couple years of imbibing. It is simple, perfect, and flexible. I make mine like this:
In a Cobbler Shaker
7.5 g Caster Sugar
15 ml Lime Juice
45 ml Frozen Gin
Shake with ice.
Strain into chilled cocktail glass.
Note: Use a bar spoon to mix the sugar with the lime before adding the gin.
Note: To make a Southside add two mint leaves before shaking. Make sure to double strain. I also like to toss in a dash of Angostura to this mix. Makes a beautiful aromatic cocktail. Just using Ango would classify the drink as a Fitzgerald I believe.
The Gimlet is the drink my dad tends to reach for on a hot summer afternoon. For years and years he was a Rose's man. Now that my face happens to be on a lime cordial bottle that is available all over the country he is more of a "Luke Juice" guy. He usually makes a batch worth at a time and takes the first one up in a cocktail glass. After that first one he will take the rest over ice. A touch of soda or even water may come in to play to lighten things up. His gin of choice is either Beefeater or Plymouth. Smart guy.
Some people may tell you that a Gimlet must be stirred or it must use lime cordial instead of fresh juice. Depending on what I have at my disposal I sometimes go that route. If I am at home and I have fresh limes...I shake.
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