Cocktail of the Week: Gimlet

2013-10-06 20.06.02

I spent the weekend in the hills above Santa Cruz, away from people, civilization, the internet and my mini bar. D had suggested last week that I make Snakebites for the weekly cocktail and I was fine with that. Today, D thought that perhaps Snakebites don’t count as a cocktail. I figured it two or more alcoholic beverages mixed together qualifies as a cocktail but she wasn’t so sure. Showing an excess of caution and not wanting to offend Ninkasi, Bacchus, Sucellus, Yi-ti or any other God of booze I scrambled together an actual cocktail!

The ingredients

Gimlet

  • Gin 1 1/2 oz.
  • Lime juice 1 oz.
  • Powdered sugar 1 tsp.

Shake with ice and strain into a cocktail or martini glass.

2013-10-06 20.06.53

Gimlets aren’t bad but if I had gin and limes lying around I’d probably have some tonic too… And I’d just make myself a Gin and Tonic before making one of these. If I DIDN’T though and I didn’t feel like going the three blocks to the store to get some I’d make these. I like gin and I like lime juice. There really isn’t anything not to like in a Gimlet. Simple, clean, refreshing. D said that they were a lot like a Lemon Drop but lime-y and I’d have to agree with that. This is also one of the few cocktails that hasn’t immediately knocked D flat-out… That’s a pretty big plus in my book. It’s nice to have a drink with your wife and not have her fall asleep immediately afterwards.

Why not have another picture?

One of the things I’ve noticed is how simple most of these recipes are. A shot glass of this and a shot glass of that stirred or shaken together and thrown in a cup. If you have the time or inclination throw a lime wedge in there as garnish and enjoy. This makes a lot of sense, cocktails have to be quick, a bartender has to make it and get it to the patron in under a minute if they can. Much like cooking before I tried it myself these things look a lot more intimidating and complex from the outside looking in. But, once you’re inside you sorta wonder what the deal was all along? Of course, now at fancy bars and restaurants you have bartenders concocting up drinks with four to eight(?) liquors in them over the course of five or more minutes… It sounds impressive to the uninformed but it really seems to defeat the purpose, it takes too long and the the taste is a mish-mash of too many things vying for your taste buds attention. You end up with a really pricey drink that isn’t all that great.