Gin Gimlet Food

GIMLET

Steps:

• Place sugar in a shallow dish; dip rim of chilled glass into sugar so rim is coated.
• Scoop ice into a shaker. Pour gin and lime juice over the ice, and shake well. Pour drink into prepared glass.

GIN GIMLET

Steps:

• Shake or stir gin with limejuice, and strain into anice-filled old-fashionedglass. Garnishwith a lime wedge.

BASIL GIMLET

Steps:

• Place 6 of the basil leaves in the palm of your hand and clap. Place the leaves in the base of a cocktail shaker and add the simple syrup and lime juice. Pummel the basil leaves with a muddler to release the oils. Add the gin to the shaker along with ice. Put the top on the cocktail shaker and shake. Using a strainer, pour the mixture into a glass.
• Place the remaining basil leaf in your hand and clap. Garnish the cocktail with the basil leaf and serve.

GIN GIMLET AND TONIC

Steps:

• Fill a glass with ice, then add gin and lime juice. Top off with tonic water and stir to combine.

CLASSIC GIN GIMLET

Steps:

• Fill a cocktail shaker with ice and pour in the gin, lime juice and simple syrup. Stir vigorously with a long cocktail spoon until very cold.
• Strain into a chilled coupe or martini glass, or strain over a rocks glass filled with ice, depending on preference. Garnish with the cucumber wheel and serve immediately.

GIMLET COCKTAIL

Steps:

• Put a martini or coupe glass in the fridge to chill.
• Pour 50ml of the lime syrup (see recipe, below) or cordial into a jug or tall glass and add a few ice cubes and the gin. Stir until the outside of the container feels very cold.
• Strain the mixture into your chilled glass and garnish with a slice of lime and an edible flower.
• For the homemade lime syrup, put the lime zest into a saucepan. Squeeze the juice from both limes into a measuring jug - stop when you get to about 60ml, then top it up with water so you have 100ml of liquid in total. Pour this into your pan with the caster sugar. Heat very gently, stirring occasionally just until the sugar has dissolved, but don't let it boil. Strain the mixture into a heatproof jug and leave to cool. Makes 280-300ml. Lasts up to two weeks.

CUCUMBER GIMLET (GIN)

Steps:

• Place cucumber wheels at the bottom of a Collins glass.
• Add Tanqueray London Dry Gin, simple syrup and lime juice.
• Add ice and top with tonic.
• Garnish with a cucumber peel.

GIMLET

Steps:

• Fill a shaker three-fourths full with ice. Add the gin, lime juice and confectioners' sugar; cover and shake for 10-15 seconds or until condensation forms on outside of shaker. Strain into an ice-filled glass. Garnish with lime.

GIMLET

Steps:

• If you're pushed for time you can use shop-bought lime cordial but it really is worth the extra few minutes if you can make your own. To do this, put the grated zest into a saucepan. Squeeze the juice into a measuring jug - stop when you get to about 60ml then top it up with water so you have 100ml of liquid in total. Pour this into your pan with the sugar. Heat very gently, stirring occasionally just until the sugar has dissolved but don't let it boil. Strain the mixture into a heatproof jug and leave to cool.
• To make the gimlet, put a martini or coupe glass in the fridge to chill. Pour 50ml of lime syrup or cordial into a jug or tall glass and add a few ice cubes and the gin. Stir, until the outside of the container feels very cold. Strain the mixture into your chilled glass and garnish with a slice of lime or edible flower.

GIMLET

Steps:

• Shake with ice and strain into a martini glass.