Gimlet

The Gimlet is a Martini with lime

Two ingredients do almost all the work, so there is nowhere to hide. The gin has to be juniper-forward, the lime has to be fresh, and the sugar level has to be judged rather than guessed. Done properly the drink is austere, cold and clean.

Gimlet measures in ml and oz

The modern bar formula is three parts gin, one part lime, one part syrup. Drinkers who like it sharper use the four-one-one line below.

Raymond Chandler had Philip Marlowe demand a gimlet that was half gin and half Rose’s lime cordial. That is a real drink, but a fierce one, and using it means dropping the syrup.

Technique: shake it, and strain twice

Shake with cubed ice for 12 to 15 seconds, then double strain through a fine mesh into a coupe chilled in the freezer for at least ten minutes. Double straining matters because fresh lime holds pulp and pith that cloud the drink and turn it bitter as it sits. Do not add ice to the coupe. Garnish with a thin lime wheel, or express a lime peel over the top and discard it.

Alcohol strength and calories

Sixty millilitres of 40% gin in a 100 ml pre-shake build gives a strength near 30% ABV, settling around 26 to 28% after shaking. That makes the Gimlet a genuine strong drink despite its small size. Expect roughly 180 kcal and about 24 ml of pure alcohol.

Which gin, and why it matters

A London Dry with a firm juniper backbone holds up against the lime: Beefeater, Tanqueray and Plymouth are the reliable choices. Navy-strength gin at 57% makes a punchier, more old-fashioned Gimlet. Floral or cucumber-forward gins get lost.

Substitutions worth trying

• Rose’s lime cordial — the historical route, half and half with gin and no syrup.
• Home-made lime cordial — warm 100 g of sugar with 100 ml of lime juice and the peels, then strain and bottle.
• Vodka Gimlet — neutral and colder-tasting; the lime carries the whole drink.

Common mistakes and how to fix them

• Under-chilling the glass. A room-temperature coupe warms the drink within a minute.
• Squeezing limes hours ahead. Juice oxidises; squeeze within the hour.
• Too sweet. Reduce the syrup by 5 ml at a time and taste before shaking again.

When to serve a Gimlet

It belongs at the start of a meal or the end of a long day, very cold, with something salty: salted almonds, olives, crisps or cured fish. The high acidity makes it a natural aperitif. It is less successful with dessert, where the juniper disappears.

Gimlet FAQ

Is a Gimlet made with fresh lime or Rose’s?

Traditionalists use Rose’s lime cordial, which is what the drink was built on. Fresh lime with a little syrup tastes brighter, and it is what most modern bars serve.

Should a Gimlet be shaken or stirred?

Shaken. The citrus needs to be integrated, and the drink needs rapid chilling and a little dilution.