The Gin Gimlet is like a child -- not all that complex to conceive, but stunningly easy to screw up along the way.
The Gin Gimlet can be served straight up (in a martini glass) or on the rocks (in a tumbler). Either way, it should be very, very cold and have a sort of granular quality -- a pixelated texture owing to the drink being just this side of liquid, a single warm breath past frozen. You can make a good gimlet from Plymouth's, from Gordon's, or even from Bombay, though, for me, Tangueray is always the best -- the complex mix of citrus undertones against the juniper base adds a rounder depth when paired with the fresh squeezed lime juice in the drink. And if you are willing to slum with Rose's lime juice, well, you may as well use house gin and sleep on the barroom floor.
The Gin Gimlet can be served straight up (in a martini glass) or on the rocks (in a tumbler). Either way, it should be very, very cold and have a sort of granular quality -- a pixelated texture owing to the drink being just this side of liquid, a single warm breath past frozen. You can make a good gimlet from Plymouth's, from Gordon's, or even from Bombay, though, for me, Tangueray is always the best -- the complex mix of citrus undertones against the juniper base adds a rounder depth when paired with the fresh squeezed lime juice in the drink. And if you are willing to slum with Rose's lime juice, well, you may as well use house gin and sleep on the barroom floor.
THE GIN GIMLET
2 oz. of Tanqueray gin
1/2 oz. of fresh-squeezed lime juice
garnish with a lime wedge and serve incredibly cold,
either in a tumbler on ice or straight up in a martini glass
2 oz. of Tanqueray gin
1/2 oz. of fresh-squeezed lime juice
garnish with a lime wedge and serve incredibly cold,
either in a tumbler on ice or straight up in a martini glass
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