The classic recipe, which is said to have originated on British naval ships in the 19th century, calls for a 50-50 mix of gin and Rose’s lime cordial.Not only did the preserved citrus combat scurvy, but it also masked the taste of the unrefined, overproof spirit.
While the cocktail persevered, it wasn’t properly embraced until the early 2000s, when revolutionary bars like New York’s Milk & Honey began prioritising craft spirits and fresh produce. Slowly, that equal-parts ratio became a thing of the past as bartenders tinkered with the proportions and uncovered the potential for countless variations.
At Gimlet at Cavendish House, Andrew McConell’s latest venture and winner of GT‘s Best New Restaurant for 2022, bar manager Cameron Parish makes the signature drink with a house-made cordial featuring three types of lime, bergamot, lemon peel and Geraldton wax to highlight multiple layers of flavour.
“A good Gimlet can be a little bit of everything – a little bit boozy, a little bit citrusy,” he says. “It’s all about striking the right sweet-sour balance.”
The Modern Gimlet
Chill a coupe glass. Combine 45ml London Dry gin, 30ml of freshly squeezed lime juice and 20ml simple syrup (see note) in a cocktail shaker, then fill with ice and shake vigorously. Double strain into the coupe and garnish with a lime wedge or delicate sprig of Geraldton wax or baby’s breath.
Note: to make simple syrup, combine an equal quantity of sugar and water in a saucepan, simmer and stir until sugar is completely dissolved.
We suggest:
Yarra Valley Gin Company Classic Dry Gin
From the winemakers behind the DML VIN project, this classic dry gin is fresh, with notes of lemon and pine.
$80 for 700ml
Argalà Gin Artigianale al Genepy
Here, the addition of a wormwood-rich alpine liqueur makes for a complex, experimental Italian gin with a grassy, floral twist.
$99 for 500ml
Modelled after old-school London Dry recipes, Jensen’s take is more delicate and less juniper-forward than most.
$92 for 700ml
