The Gimlet is essentially a Daiquiri made with gin instead of rum. Bright and sour up front, with a backdrop of bold botanical flavors, it’s wonderful in warm weather. The Gimlet first appeared in print in The Savoy Cocktail Book in 1930, but comes from much older naval tradition. During England’s imperial era, the daily rations for British sailors included citrus, rum and gin (the first to fend off scurvy, the others to fend off boredom). The ur-Daiquiris and ur-Gimlets the sailors made were referred to as Limeys (or simply Grog). But even if you’re not a sailor, you can enjoy a Gimlet anytime you need a refreshing, gin-forward libation.
For the best tasting Gimlet, we like to use the freshest lime juice we can. Making a single serving, we opt for squeezing the limes straight into the jigger. If you’re entertaining, press the lime juice no more than 30 minutes prior to your guests arrival. When choosing a gin, lighter more herbaceous gins like Beefeater or Greenhook Ginsmiths American Dry work best in the cocktail. Lighter gins will allow the vibrant acidity of the lime to be at the forefront of the cocktail—not the gin. Avoid anything barrel aged or sweeter Old Tom styles. It is also best to avoid any gin that is higher in proof simply because it will limit the number of Gimlets that you can have, and the best thing about drinking Gimlets is having multiple in succession.
- 2 oz Gin
- .75 oz Simple Syrup
- .75 oz Lime Juice
Contributed by Supercall