Proposed by: David
Reviewed by: Jonathan
Even the name “Gimlet” has an interesting history. The word used as a description of a drink appears first in 1928, and many people associate it with a tool for drilling tiny holes with piercing, penetrating precision. Others say the cocktail commemorates the British navy surgeon Thomas Gimlette (active 1879-1913), who developed the lime-centered drink as an anti-scurvy measure. These theories may or may not be true, but the drink itself has been around long enough to make tracing it back challenging.
I read somewhere that, in the current surge of cocktail drinking, the Gimlet has largely been left behind. Why isn’t clear, but I have my own theory. Rose’s Gimlet is a dusty choice, a bartender’s friend, automatic and easy. It was a staple of your father’s generation, more cloying than sweet, more like a can of cocktail than the fresh, sophisticated, and often exotic mixed drinks popular now.
Fresh lime juice restores some of the drink’s vitality, but the recipe I proposed for this week, the Fall Gimlet, also adds warmth in the form of a trendy cocktail sweetener, maple syrup. Any gimlet requires a sweet element—simple syrup or sugar—but the idea behind this drink is to balance the sharp citrusy attack of fresh lime with the amber and mellow complexity of the woody syrup. I suppose it’s called a Fall Gimlet because we’re closer now to harvesting maple syrup, but the color is also perfect for the name, the same yellow ochre of some of the leaves turning on a tree outside my window now.
As I had trouble imagining limes in Vermont, I was a little worried proposing such an odd combination, but I thought it might be worth a try and enjoyed the direct and refreshing promise of this cocktail. Here’s the recipe, which requires no elaborate preparation:
1.5 oz. Gin
1 oz. Fresh Lime Juice
¾ oz Maple Syrup
Add Gin, Lime, and Maple syrup to an empty glass or shaker, add ice, shake and strain.
Here’s Jonathan’s Review:
This has been said before (in fact it is the basis of this blog), but I am a neophyte when it comes to cocktails. The closest I have come to a mixed drink most of my adult life has been a margarita or mojito.
There was a time though when I tried a few cocktails in hope of being more sophisticated. I have always been inclined towards alternative music, but thanks to my Dad I had an understanding and appreciation for jazz and the classics. There came a point in young adulthood that I began listening to Sinatra and Billie Holiday. About that same time I thought martinis were the sophisticated drink and that would be my cocktail of choice. The only problem is that I didn’t like them, other than as a marinade for olives or cocktail onions. When the olives began to out crowd the Gin, I decided I needed a new option. That was when I discovered the Gimlet.
A simple mix of sweet Rose’s Lime Juice and Gin shaken with ice yielded an accessible drink that gave an air of sophistication. My love of beer won out though, and the Gimlet was left behind. Now I am wondering why.
This drink, especially with the fresh lime juice and sweetened by maple syrup is, to me, the best of the drinks we have had so far. The tartness of the lime is perfect with the Gin botanicals and the maple sweetness acts to soften those flavors and accentuate them at the same time. I also have to admit that as the first drink of Fall the maple syrup makes perfect sense.
Just to push the point I decided to try a variation of the recipe David proposed called the Old Vermont. That drink alters the proportions and adds orange juice and a couple of dashes of bitters (I used Peychauds) to the mix. I liked this variation just as much although my fellow taste tasters liked the simple Gimlet better. Those fellow tasters included old friends who I first met as a freshman in college in 1979 and my neighbors the next day. Just wanted to point that for anyone worried about consumption level.
David’s Take: I enjoyed the combination of flavors in this drink–the botanical gin, the mellow maple syrup, and the fresh and tart lime. They played surprisingly well together.
Jonathan’s take: An old friend revisited was the theme of the weekend and this classic fit that perfectly. I could go back to this any time.
Next week (Proposed by Jonathan):
We haven’t used much Rum yet so next week’s drink will feature that with a tiny variation. I have already let David know that the drink of choice will need to be enjoyed on a beach which is slightly unfair since he is in Chicago and I will be in South Carolina, but he can pay me back with some winter classic later.