Gimlet ratio?

[alanbarnes]

Having been on a bit of a gimlet kick lately, I was suprised to stumble across this recipe on Chowhound: http://www.chow.com/recipes/10255

Not that Raymond Chandler has the final word on mixology, but in "The Long Goodbye" he indicated that a proper gimlet is equal parts gin and Rose's Lime Juice. The Rose's bottle advocates a 3:2 ratio. This recipe calls for 1/4 ounce of Rose's to 2 ounces of gin, or 8:1.

Ever open to new ideas, I gave it a try. And IMHO this just isn't a gimlet. The Rose's is perceptible, but is an accent note rather than a major player in the flavor of the drink. Sort of like the lime in a gin and tonic.

Carried to an extreme, I suppose that Churchill gimlets (gin without lime juice) could be the next rage. But how do we tell them apart from Churchill martinis (gin without vermouth)? If you just want a glass of gin, why not ask for it?

Any other gimlet lovers care to weigh in on this one?

[JK Grence the Cosmic Jester]

The way you tell a Churchill gimlet from a Churchill martini is that for the martini you glance at the bottle of vermouth from across a crowded room, while for the gimlet you do so with the Rose's Lime.

[t_g]

i find it unbelivable how often i look drink recipes up on chowhound + they're totally wrong (meaning: totally different from the standard recipe)

[TimeMachine]

I know Rose's is the accepted way of making a gimlet but I find the drink too bland. I make a gimlet using equal parts freshly squeezed lime juice to gin and sugar. Add enough sugar to the lime juice to taste good, add the gin, shake with ice, & serve up.

[stellamystar]

do you use regular, granulated sugar or powdered?

[alkapal]

use superfine sugar, so it dissolves well. or use plain old granulated sugar that you have processed to fine. powdered sugar has cornstarch, typically.

[atheorist]

That sounds good. Simple sugar (syrup) works too. Only if it were impossible to get fresh limes would I resort to Rose's.
Gimlet: One part fresh lime juice, one part triple sec or good stuff like Gran Gala, two parts gin.
Like a margarita only with Gin and no salt!

[invinotheresverde]

"Like a margarita only with Gin and no salt!"

Also, not a Gimlet.

[ShadowedOne]

I'd second that. For me a Gimlet is defined by it's use of Rose's Lime. I won't even use another Lime Cordial. I tried making homemade lime cordial and it was certainly quite good but the resulting cocktail wasn't a Gimlet.

My $0.02

[MMRuth]

I agree. I don't make them at home, but am always disappointed when I get one at some upscale place that insists on using fresh lime juice. It's not the same.

[atheorist]

Well OK. I will stop calling it a gimlet. And drink what I please.

[invinotheresverde]

Always drink what you please, of course.

[JMF]

Personally I don't like Gimlets, specifically the lime cordial.That said, the Rose's cordial is intrinsic to the gimlet.

The Savoy Cocktail Book suggests equal parts gin : Rose's, stirred
Gary Regan suggests 2-1/2 oz gin or vodka : 3/4 oz lime cordial (Rose's), stirred
Dale DeGroff suggests 2-1/2oz gin : 1/2 oz Rose's, shaken
William Grimes suggests 2 oz gin (or vodka) : 1/4 oz Rose's, shaken
The Bartender's Black Book suggests 3-1/2 oz gin or vodka : 1/4 to 1 oz Rose's, stirred
The Ultimate A to Z Bar Guide suggests 2 oz gin : 1/2 oz Rose's, shaken

[stellamystar]

Thanks everyone! I will give Rose's a try.

[AManHastoEat]

I make mine somewhere between the Regan and the Black book. A lot depends on the fruitiness of the gin and who I am mixing for.

Slightly off topic, one of my favorite summer drinks is 3 oz of Tanqueray and the juice of a small lime over ice. It might be too tart for most people, but I find it very refreshing to drink under the sun.

[stellamystar]

Do you have to use Rose's Lime Juice for the gimlet? Does Rose's have extra sugar added to the lime juice? Or, could you just squeeze up some limes?
I am new to the gimlet world!

[alkapal]

i guess you could squeeze limes and add sugar, but rose's has a distinctive flavor.
i think the recipe in this link is a bit too dry, but it has some historical tidbits accompanying it: http://www.sptimes.com/2007/01/10/Taste/Make_me_a____Classic_.shtml
ditto: http://www.amazon.com/gp/richpub/sylt...

[JMF]

You have to use a lime cordial which is sort of like a lime simple syrup. Rose's is the original lime cordial.

[chazzerking]

Personally, i prefer a 5:1 ratio of gin to Roses, with the juice of about a quarter lime added. It tastes fresher than the Rose's only. It's a little off topic, but I've found a delightful alteration that I learned from the bartender at PokPok Thai in Portland OR. He uses Amarena cherry syrup(that the cherries come packed in) instead of about 2/3 of the Rose's, adds a little fresh lime juice and garnishes with an amerena cherry. It produces a lovely pink glow,... and looks nice in the glass too! (rimshot here) It has a little more complex flavor than the plain jane one.

[alkapal]

chow recipe is not a gimlet. too weak on rose's. i follow rose's recipe ratio.