The Gimlet is an iconic cocktail made of gin and lime juice. The Savoy Cocktail Book (first published in 1930) contains the following recipe:
The Gimlet
50ml Plymouth Gin
30ml Rose’s Lime Juice Cordial
Stir, and serve in the same glass
(Not wanting to challenge the great cocktail bible, but we would suggest adding ice before straining into a glass)
The unique sweetness of Rose’s Lime Juice is traditionally used over fresh squeezed juice, but depending on the choice of gin it is possible to vary amounts and add in new ingredients changing the flavour profile to suit. It is also possible to make a superior Gimlet by making your own lime cordials, as sugar levels and overall bitterness both have a large impact on this cocktail. In essence the Gimlet is similar to the Martini in that with only two ingredients, personal taste means that experimentation and careful selection of ingredients are essential to find the perfect balance.
The history of the drink can be traced back to the Royal Navy when Lachlan Rose created a formula to preserve fruit (in 1867). Later that year a law was passed that all vessels should carry lime juice and serve it as a daily ration to their crews. A surgeon, General Sir Thomas D. Gimlette (served 1879 to 1913), allegedly introduced gin into the drink as a means of inducing his messmates to take the lime juice as an anti-scurvy medication.
One of our favourite variations is the Gimlet Grenade from Australian based bartender Jason Chan:
The Gimlet Grenade
50ml Hendrick’s Gin
20ml lime juice
20ml pomegranate syrup
2 slices of cucumber
6-8 mint leaves
1 bar spoon (5ml) sugar syrup
Muddle cucumber with the sugar syrup
Add mint leaves and the remaining ingredients and shake
Double strain and serve in a chilled cocktail glass
Garnish with a mint leaf