Gimlet — the classic gin and lime cocktail

Mar 9, 2022 Simon

Gimlet — der klassische Gin-Lime-Cocktail

History of the Gimlet — a British short drink

In the world of bars, there is no definitive recipe for the Gimlet. Variants range from equal parts of the ingredients to very dry mixtures. The preparation is also left to the individual bartender, who stirs or shakes the drink according to their preference. Whether served on the rocks or straight up — that is for the guest to decide.

Lime Cordial — a traditional companion of the British Navy

The story of this versatile cocktail begins in the late 18th century in the British Navy. On long sea voyages, lime juice preserved with rum was carried on board. Later, the Scotsman Lauchlin Rose developed a preservation method using sugar instead of alcohol. In 1867, he patented the first lime cordial, which the British Navy carried from then on. Since the lime juice no longer contained rum, the sailors mixed it with gin — the Gimlet was born. Sir Thomas Gimlette, a member of the Royal Navy, is considered the namesake. To this day, members of the British Navy bear the nickname Limeys.

High-quality lime cordial makes the difference

Another theory attributes the name to the gimlet, a wood-boring tool used at sea to tap the wooden barrels filled with lime juice. Perhaps both versions contributed to the naming. Reputable bars today make their own lime cordial — industrially produced versions cannot compete in terms of taste.

Far Eastern Gimlet — from Bombay to Hong Kong

In 1919, Harry McElhone first mentioned the Gimlet in writing in Harry's ABC of Mixing Cocktails. His recipe: ⅔ gin, ⅓ lime juice cordial, shaken and strained. A variant followed in Barflies & Cocktails with half Coates Plymouth Gin and half Rose's Lime Juice Cordial, stirred and served on the rocks if desired. Culinary author Charles Henry Baker Jr. later spoke of the Far Eastern Gimlet because the cocktail became very popular between Hong Kong and Bombay. Baker Jr. interpreted his recipe as very dry — with a little still water.