Bottoms Up Killer!: A Winter Gin Gimlet with fresh lime and rosemary

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A refreshing and subtly herbal winter gin gimlet with fresh lime and rosemary.

“We sat in the corner bar at Victor’s and drank gimlets. ‘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.”

-Raymond Chandler from The Long Goodbye

I love Chandler but keep in mind the he (spoiler alert) mentioned above winds up dead a few chapters later. I like a drink with a future and a past even if I was just trying to make something appropriately pulp fiction to go with my Ace paperback cover.

If you are interested in the history of the gimlet and more this Slate article is an excellent read.

Bottoms Up Killer! A winter gimlet with fresh lime and rosemary

ingredients

• 1 fresh lime- quartered
• 1-2 teaspoons fine sugar (heck
• a 3-4 inch sprig of rosemary, leaves removed from the stalk
• 2 ounces gin of choice
• a cup of ice

instructions

1. combine lime, rosemary, and sugar (if you like tart drinks one teaspoon, two is still tangy- more is edging towards sweet) in a pint glass and muddle until good and juicy and the rosemary leaves have been reduced to confetti
2. add gin and ice and shake, keep shaking, shake until you have transformed the some of the parts into a four ounce whole
3. strain and serve up – garnish with lime or rosemary if inclined.

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Bottoms Up Killer!: A Winter Gin Gimlet

A refreshing and simple gin gimlet with fresh lime and rosemary

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Total Time 5 minutes mins

Course Cocktail, Drinks

Servings 1 cocktail

Ingredients

  

1x2x3x

• 1 fresh lime- quartered
• 1-2 teaspoons fine sugar (heck
• a 3-4 inch sprig of rosemary leaves removed from the stalk
• a cup of ice
• 2 ounces gin of choice

Instructions

 

• combine lime, rosemary, and sugar (if you like tart drinks one teaspoon, two is still tangy- more is edging towards sweet) in a pint glass and muddle until good and juicy and the rosemary leaves have been reduced to confetti
• add gin and ice and shake, keep shaking, shake until you have transformed the some of the parts into a four ounce whole
• strain and serve up – garnish with lime or rosemary if inclined.

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