Gimme a Gimlet

Lately I can't get enough of the tasty Gimlet. I continue to find myself going back to this perfection of a drink, and was thrilled when a friend offered to whip some up during a Friday get together.

The Gimlet was originally the health drink of the British Royal Navy. The Merchant Shipping Act of 1867 required ships to carry lime juice and ration it to sailors in order to stave off scurvy. The same year this law was passed, Lauchlin Rose patented a method of preserving lime juice without the addition of alcohol. In order to make the lime juice more palatable, the sailors added gin. There are two legends on how the name Gimlet came to be; one states it originated from the gimlet tool that was used to open the casks of lime juice, the other from a ship's surgeon named Sir Thomas Desmond Gimlette.

Whichever story you go with and whether you prefer gin or vodka, you'll love the Gimlet. It has just enough sweetness, but with a kick of tangy tarty goodness [god bless you lime]. Here are a few variations on my of-the-moment cocktail:

Dale DeGroff's Classic Gimlet
2 ½ oz. gin
½ oz. preserved lime juice [Rose's or Angostura]
Lime wedge, for garnish

Shake the ingredients well with ice and strain into a chilled martini glass or serve over ice in an old-fashioned glass. Garnish with the lime wedge.

Tip: Be careful about switching fresh lime juice for Rose's lime juice; real Gimlet drinks want the taste of the preserved lime juice. When the drink is made with fresh lime juice and sugar, it is a sweet Gin Rickey, not a Gimlet.

Bourbon & Branch's Cucumber Gimlet
1 ¾ oz. Cucumber-Infused vodka*
¾ oz. Lime Juice
¼ oz. Elderflower syrup
1 dash Orange bitters
Float of Champagne

In an ice filled mixing glass, combine ingredients [except Champagne]. Shake and strain into cocktail or Martini glass. Add float of Champagne and garnish with three cucumber slices.

*Cucumber Vodka
1 Cucumber, peeled, seeded and cut into chunks
Zest of 1 lemon or orange
1 750-ml. bottle unflavored vodka

Combine the cucumber, zest and vodka in sterile glass jar; let stand for 48 hours before serving.

Rye's Basil Gimlet
2 ounces No. 209 gin
Half a lime
½ oz. simple syrup
5 basil leaves

To make simple syrup, bring 2 cups water and 1 cup sugar to a boil in a saucepan. Simmer for roughly 15 minutes. Keep refrigerated.

Gently muddle basil, fresh lime juice, and simple syrup in a mixing glass with a wooden muddler. Add ice and gin. Shake vigorously, and strain into a martini glass. Garnish with a basil leaf or lime wedge.

Tip: You could make it with vodka, but it’s far more interesting with gin. Also, if the basil sits around for a day or so, it doesn’t have the crisp freshness critical to the drink’s success.

Hangar One Vodka's Kaffir Lime Gimlet
2 oz. Hangar One Kaffir Lime Vodka
Juice of half a lime
½ oz. or less simple syrup [or Velvet Falernum Liqueur]
Lime slice, for garnish

Pour ingredients into an ice-filled shaker. Shake and strain into a cocktail glass. Garnish with lime slice.

Farmer Brown's Grapefruit Gimlet
1 ½ oz. Grapefruit-Infused vodka**
Juice of 1 medium lime [about 2 tablespoons]
Dash simple syrup
Grapefruit twist for garnish

Shake all ingredients in a cocktail shaker and pour into a chilled martini glass. Garnish with a grapefruit twist and serve.

**Grapefruit Vodka [delicious in a number of drinks, especially a vodka tonic.]
Rinds of 2 large grapefruits
1 750-milliliter bottle unflavored vodka

Combine grapefruit rinds and vodka in an airtight container. Allow to infuse 24 hours in a cool, dark place.
Remove grapefruit rinds, and store in the airtight container at room temperature indefinitely.