Tart, bright, and boozy, the gin gimlet is a classic for a reason. Our version of the shaken cocktail features equal parts simple syrup and lime juice, plus gin for a bracing punch. Traditionally, this drink was made with Rose’s Lime Cordial, a sweetened lime juice product that dates back to the late 19th century, but we prefer the vibrant acidity of freshly squeezed citrus. If you have a cocktail shaker, you’ll definitely want to break it out—this cocktail benefits from the dilution only a vigorous shake can provide and should be served icy cold.
History of the Gin Gimlet
Before digging into the origin of the gin gimlet, it’s worth examining the history of Rose’s Lime Cordial; until recently, when mixologists opted for fresh lime juice, it was one of only two essential ingredients in the drink (the other being gin). Beginning in the 18th century, British sailors were given rations of citrus juice mixed with alcohol to combat scurvy, a vitamin C deficiency that plagued long voyages. That changed in 1867, however, when a ship provisioner named Lachlan Rose patented his lime cordial, which leaned on sugar instead of alcohol to extend the shelf life of citrus juice. As Rose’s lime juice became a staple on ships, it was only a matter of time before rations of both the cordial and navy-strength gin were combined into what is now known as the gimlet.
As with most cocktails created before the 20th century, the etymology of the gin gimlet is up for debate. Drink historians argue that it was named either after the small tool used to pierce holes in wood, called a gimlet, or after Admiral Sir Thomas Gimlette, a Royal Navy surgeon. Wherever its origins, the gimlet has a firm place in the roster of classic cocktails, along with the martini, daiquiri, margarita, and Manhattan, —and it has Rose’s lime cordial largely to thank for its fame and longevity.
The Best Types of Gin for a Gimlet
For a gimlet, you’ll need 2 1/2 ounces of gin per cocktail. Unlike with a martini, where the taste of the gin is front and center, the lime and sugar in a gimlet soften the liquor’s bite so it doesn’t need to be the nicest bottle on the shelf.
Try a London dry gin for a clean, juniper-forward taste, or a Plymouth gin for something a little more mellow. You can also try using overproof navy-strength gin for a more original take, but note that it’s significantly more fiery and potent than other options.
Roll each lime on the counter a few times before squeezing, which will help the juice sacs, called vesicles, burst, giving you the greatest amount of juice.
How to Make Simple Syrup
Simple syrup may sound fancy, but it’s incredibly easy to make: Combine one cup of granulated sugar and one cup of water in a small saucepan and bring it to a boil, stirring to dissolve the sugar. Let it cool to room temperature before using, then stash any extra in the fridge for up to 2 weeks.
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