The Gin Gimlet : Our House Cocktail

The gin gimlet might be my favourite cocktail. This variant was introduced to me by John Hoppins, formerly of Bushwick fame. You need to make some rosemary simple syrup first, then add it as an ingredient in the cocktail. Let's start with the most important thing.

THE GOLDEN RULE

The gimlet, like many cocktails, tastes something alcoholic and neutral (the gin), something sweet (the syrup) and something sour (the lime). The golden rule is to balance the sweet and sour. Add the syrup slowly and KEEP TASTING as you make it. Never be afraid to taste it : that's how you get it bang on target. The limes change, the syrup changes, so tasting it the only way to get it perfect. If in doubt, lean to the acidic side. A lime-dominant gimlet is refreshing (perhaps bracing). A sweet gimlet is unappealing and sickly. Like all the cocktails listed here, it should be balanced, boozy, and cold.

MAKING THE ROSEMARY SIMPLE SYRUP

Take a pint of water and two cups of sugar.

Throw in a pan with a few sprigs of rosemary and heat, over a very low heat, slowly.

When sugar has dissolved, remove from the heat and place in a jar in your fridge.

This will be good in the fridge for two weeks.

MAKING THE GIMLET

Each drink contains the following.

Two parts gin

One part rosemary simple syrup (or however much achieves balance with the lime)

Juice of one lime

Place all the ingredients in a metal cocktail shaker, add ice, and Tom Cruise style shake it using a pint glass slapped on the top. Place metal down on the counter, slap it hard on the side of the metal, and the pint glass pops up slightly, allowing you to discard it. The move should be practiced before being done in front of guests! Hopefully the liquid comes near the top of the glasses you are using. If not a little club soda top up might be in order.

Serve it 'up' in a frozen martini glass. Add a couple of dashes of bitters (if so desired).