Support for bon bon's gimlet.
The thing worth noting is that like many these days, they squeezed fresh lime juice into my gimlet. I can’t say this is categorically wrong, but I’m convinced that the people who do it aren’t big gimlet fans. There’s something magical about the mutual bracing qualities of gin and Rose’s lime, and the real lime breaks the spell.
For what it’s worth, here’s one definitive statement, from Terry Malloy in Raymond Chandler’s The Long Goodbye:
“They don’t know how to make them here,” he said. “What they call a gimlet is just some lime or lemon juice and gin with a dash of sugar and bitters. A real gimlet is half gin and half Rose’s Lime Juice and nothing else. It beats martinis hollow.” (19)
I’m not a full traditionalist, and I find that a 4:1 ratio is much more suited to modern tastes than a 1:1 ratio. (You see a similar rebalancing in the stalwart martini.) Here’s how I make them:
Gimlet
2 jiggers dry gin
1/2 jigger Rose’s lime juice
Shake well in a cocktail shaker. If serving straight up, strain into a chilled cocktail glass. Garnish with thin sliver of lime floating on to. If serving on the rocks, strain into a rocks glass with ice and garnish with lime wedge on rim.
Like martinis, gimlets really are best very cold. Can they be made with vodka? Sure, but I’m not clear what the point would be.
How can you tell when a Bush is lying?
His mouth is moving?
Anyway, I don't expect him to run. Just... because....
I'm moving on to gin gimlets next. I'll try the Rose's in them and see. What gin should I ask for?
Jilli, do they only sell Pinky Vodka in CA? Cause if so, I might be able to find a bottle and send it to you...can you get it in Seattle?
Man, this day is interminable.
Jilli, do they only sell Pinky Vodka in CA? Cause if so, I might be able to find a bottle and send it to you...can you get it in Seattle?
As far as I've been able to find, only in CA. Nowhere in Seattle has it, drat them. If you *could* send me a bottle, I would be very grateful (and of course, send you the money for it.)
Shopping list for 2007 F2F:
Fernet
Abisnthe
Green Chartreuse
Tiara
Corset
What am I missing?
My bartender buddy, Alberta, is a gin expert, ita.
She likes Tanqueray Ten, Junipero (which has very strong herbal scents), Plymouth (the most traditional), Hendrick's and 209. She sneers at Bombay Saphire. "Ahhh, that's just gin flavored vodka!" I'm not sure exactly what that means, but she's been invited to the boutique distilleries and gone through their herbal rooms so I trust that she knows what she's talking about.
The Richmond Gimlet (an anti-bon concoction) also looks very nice.
Shaking over ice is what bruises gin in martinis, right? Sounds like a great drink, though. Like I'd know from bruised gin.
Shaking over ice is what bruises gin in martinis, right?
I think this bruising business is overrated. Even the gin drinks I get which are stirred are stirred pretty damn vigorously. Shaken gets it much colder and that's an important part of the experience.
I've tried Junipero gin (made by the Anchor Steam people) and it's very tasty. Very distinctive scent and flavor.
