Hi, Julie, and thanks for taking time for the thought-provoking comment. It’s interesting how food and drink preparation can be very local. I still remember my surprise and shock after ordering my first Wisconsin Old Fashioned. I goog’d the Gimlet/hazelnut combination and found a couple references that say that it is especially associated with Minnesota. But: I’m in Minnesota, too, and I have never, never, not ever, encountered a gimlet with a hazelnut (I grew up calling them “filberts”) garnish. You’re the first person who has ever brought it to my attention, and for that I am grateful. I’ve learned something about my home state that I’d not known before. I’m still trying to imagine the combination, and we all know I’m going to try it next time Gimlets hit the counter. It’s curious, perhaps local to the point of eccentricity, but I’m looking forward to it. Thanks!

I’ve never tried making my own lime cordial; I’ll have to do that one of these days, and your comment is just enough inspiration to get it high on my to do list. Thanks!

You’re very welcome. I know bloggers always search for opportunities to improve their writing.

Thanks for taking time to comment.

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I really don’t want to be a party-pooper here, but it seems like you really are talking about a 5th graders watercolor like a Monet. It’s rather simple…. make the drink. I don’t particularly know how it is you managed to make this that complex, but, at the very least, I enjoyed reading your post, if only for a laugh than for any real information.

Sincerely,
Jack Anybody

I have heard of a Gimlet with a nut garnish, hazelnuts I think, but I’ve not heard of it as a requirement. Perhaps it’s a local dialect; I wonder where your customer was from?

David, I’m glad you found Cold Glass, and I hope you’ll enjoy what you read.

I’ve seen that Chandler quote. I’ve tried the 50-50 Gimlet, or part of one, and it is much sweeter than I can handle. Rose’s is interesting, but I don’t love it that much! Or maybe I’m just getting old.

I’m a gimlet lover, but I don’t understand your dislike of the 50-50 version. As Raymond Chandler wrote in “The Long Goodbye,” “It beats Martinis hollow.” (Quoted from Paul Harrington, “Cocktail,” p. 96).

I’m going to enjoy reading your backtrail of posts. Thanks!

You’re right about things to do. It would be, at best, and “educational experience.”

“The One True Gimlet,” I like that…

While I find nothing wrong with trying this, I suspect almost any cocktail lover has better things to do with his or her time than trying to duplicate the taste of Rose’s with other ingredients!
If you are inclined toward the taste of the Rose’s Gimlet (or, The One True Gimlet™. Summon the Inquisition upon those who disagree), then there is already a great ingredient you can use that is a perfect match, widely available, and cheap. It’s called Rose’s….

Yes, that would an amusing attempt—and anyone who pulls it off will get quite famous for it, I suspect. I think I’d start along the lines you suggest, with trying to make a first-rate sugar syrup and lime infusion, with extra ingredients to manage the more subtle flavors. It would be a bit like making your own bitters, I suspect—finding just the right exotics to make it work. It’s a very interesting idea.

Congratulations, that is a remarkable achievement. I’m glad you’re still able to enjoy this blog—I’ll keep you in mind as I write.

Thanks, Doug. I haven’t looked under every rock, but Rose’s seems to be the only lime juice in my area, so I can’t compare. Google seems to know about some recipes for home brewed lime cordials and syrups, and it might be amusing to try that one day, but for now it’s only Rose’s.

Interesting variant. That one would be touch and go on being too sweet, but it looks from the measures like Baker was using a little restraint, with both the sugar and the lime flavor. I’ll have to give that one a try; thanks for posting it.

As for preferring the Roses’s to fresh lime, well, yes, I was so shocked and amazed at discovering this preference that I almost didn’t write that part. But then I’d be a closet Rose’s Gimlet Drinker, which seems worse than being any other sort of Gimlet Drinker, so there it is. My father is probably wondering who took over writing the blog, and what they did with his son. But as you might guess, I did up a lot of Gimlet variants in prep for this article, and had plenty of opportunity to validate that choice. And the more Gimlets I made, the less I found myself wanting the fresh lime versions. Very strange, indeed.

I agree about the soda—that Embury reference equating the Gin Rickey and the Gimlet really caught me by surprise, though I’ve come across other references suggesting “topping up” the Gimlet since. Doesn’t seem right to me.

My understanding of a gimlet is that it doesn’t have anything fizzy in it and is a very strong mix of lime juice and gin, with a little gomme to take the edge of the sour note. So similar to the classic version you mentioned. They’re a great drink for summer evenings, in lieu of a G&T.

The Far Eastern Gimlet
* 1 jigger either of dry or old Tom gin
* 1 tsp gomme (gum) syrup (simple syrup with beaten egg white)
* 1/2 tsp (to taste) of lime syrup or lime cordial
Fill up with chilled plain water, add 1 ice cube and thin slice of green lime. Don’t use soda water, please.