March 5, 2014

My husband is a hard worker and a task-clearer.  He lives his life by making lists, and checking off ‘done’ items with a sense of accomplishment.  There are lists EVERYWHERE in our house.  Lately his love of work-related lists has bled a bit into hobby-related lists.  By his nature, he feels like he has to cross them all off.  It started with the mix-six packs at Kroger.  Every time he would run out to get groceries I would find that he had come home with six new beers.  Then – screw the groceries – Kroger became a mix-six destination.  His Untappd check-in growth became a bit disturbing.  He started reading “best of” beer lists and coming home with more six-packs.  I applaud the man’s drive…

Recently, he forwarded me an article from Thrillist entitled, “THE MOSCOW MULE SUCKS: 15 BARTENDERS NAME THEIR MOST OVERRATED AND UNDERRATED COCKTAILS“.  I am sharing this for three reasons.  One:  This comment made me laugh (seriously, if you are anywhere but a Cuban restaurant or one owned by Jimmy Buffet you should not order a mojito):

“stop taking yourselves so seriously. as someone who bartended for a few years, the only one here I agree with is the mojito being a pain in the ass. bartenders need to stop pretending they’re scientists. you get people drunk, you’re good at it, just do your job.”

Two: I happen to whole-heartedly agree with the fact that the gimlet (and vodka gimlet) is one of the more underrated cocktails, and Three:  it’s a segue for this year’s St. Patrick’s Day cocktail post featuring – you guessed it — the vodka gimlet!  Speaking of over-rated: green beer, amirite?  Nasty.  Here’s one way to get in the spirit and keep it classy on St. Paddy’s Day.


According to Wikipedia, a recipe for a gimlet is as straightforward as adding equal parts Rose’s Sweetened Lime Juice and vodka.  Do not do that.  I suggest one part Rose’s to 2 parts vodka plus a splash of soda.  Here are some other variations (also according to Wikipedia):

David A. Embury gave a gimlet recipe (called a Gin Sour) in The Fine Art of Mixing Drinks (3rd Ed., 1958), calling for an 8:2:1 gin/lime (or lemon) juice/simple syrup ratio plus garnish. Eric Felten essentially repeated this recipe in his “How’s Your Drink Column” in The Wall Street Journal Weekend Edition of August 4, 2006:

  • 2 oz. gin or vodka
  • 12 oz. lime juice
  • 14 to 12 oz. simple syrup
  • Garnish with a lime

William L. Hamilton gave this recipe in his “Shaken and Stirred” column in The New York Times on September 15, 2002: A gimlet served at the Fifty Seven Fifty Seven Bar at the Four Seasons Hotelconsists of the following, shaken with ice:

  • 4 oz. vodka
  • 12 oz. fresh lime juice
  • 12 oz. Rose’s lime juice
  • lime wedge for garnish

The Bartender’s Bible by Gary Regan lists the recipe as:

  • 2 oz. Plymouth Gin
  • 12 ounce Rose’s lime juice
  • Garnish with lime wedge

Regan also states “since the Rose’s product has such a long and impressive history (which predates the gimlet), I am inclined to think that Rose’s was the ingredient that invented the drink”.

The New New York Bartender’s Guide by Sally Ann Berk lists the ratio of gin to Rose’s lime juice as 3:1.

The recipe on Rose’s Sweetened Lime Juice label:

  • 1 oz. Rose’s Lime Juice
  • 1½ oz. vodka, rum, or gin
  • Shake with ice and serve

The Richmond Gimlet, a variation that adds mint, was created in Eugene, Oregon in 2001 by bartender Jeffrey Morgenthaler.[3] One version of the Richmond Gimlet recipe is:

  • 2 oz. Tanqueray No. 10 gin
  • 1 oz. fresh lime juice
  • 1 oz. simple syrup
  • large sprig mint
  • Shake with ice, strain into a chilled glass

The following vodka gimlet recipe is from the novels of Stuart Woods:

Pour six ounces of vodka from a 750 ml bottle; replace with six ounces Rose’s Sweetened Lime Juice (available from nearly any grocery), add a small amount of water for ice crystals, shake twice and store in the freezer overnight. Pour into a martini glass and serve straight up. The glass will immediately frost over. With this recipe, no cocktail shaker is required and the cocktail is not watered down by melting ice. You may use even the cheapest vodka, and no one will ever know.

The Carnaby Gimlet, a variation with natural spring water, was created at the Carnaby Club, RiminiItaly.[4] The recipe is:

  • 1  oz. gin (suggested with Tanqueray or Bombay Sapphire)
  • 14  oz. fresh lime juice
  • 12 oz. Sweet Lime Syrup
  • top with cold still water
  • Serve with ice and lime slice in old fashioned double shot tumble

Here here to not drinking green beer!  Happy St. Paddy’s!

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1 Comment

  • Reply Jennifer Petitti March 6, 2014 at 7:23 am

    Awesome idea. I needed a fresh alternative to green beer this year!

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