Best 20 Gimlet Recipes

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.

SPARKLING ROSEMARY GIN GIMLET

Steps:

• Combine gin, simple sugar and lime juice in a shaker with ice. Shake until blended and strain into a tumbler over ice. Top with tonic water, garnish with a sprig of rosemary (pinched to bring out scent).

GIMLET COCKTAIL

Steps:

• Combine gin, lime juice, and simple syrup in a cocktail shaker. Add ice and shake until chilled. Strain into a chilled cocktail glass.
• Garnish with a lime wheel.

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.

VODKA GIMLET

Steps:

• Mix lime juice and vodka together in a shaker until blended. Pour into a glass filled with ice; top with lemon zest.

VODKA GIMLET

Steps:

• Fill a cocktail shaker with ice. Add vodka, lime juice, and sugar. Shake until well chilled, about 30 seconds. Strain into a martini glass. Garnish with lime twist; serve.

CUCUMBER MINT GIMLET

Steps:

• In a 2-quart pitcher, stir gin, lime juice,and syrup. Refrigerate. To serve, pourinto a cocktail shaker filled with ice,shake vigorously, and divide amongice-filled 10-ounce glasses. (For a singledrink, mix in a cocktailshaker filledwith ice, and shake.) Garnish each withcucumber peel and mint.

LIVE BASIL GIMLET

Steps:

• Put 4 basil leaves in a cocktail shaker and press them gently with a muddler or a wooden spoon. Add the gin, lime juice and simple syrup. Fill with ice, shake vigorously and strain into a chilled coupe or other small glass. Garnish with the remaining basil leaf.

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.

ROSEMARY GIMLET

Steps:

• Rosemary Simple Syrup:In a small saucepan, bring 1/2 cup water, sugar, and rosemary to a boil, stirring until sugar dissolves. Let stand 30 minutes, then strain; discard solids. Refrigerate in an airtight container up to 1 week. (Makes 1/2 cup.)
• Cocktail:Combine gin, lemon juice, and 3/4 ounce syrup in a cocktail shaker. Fill halfway with ice. Shake until outside of shaker is frosty, about 30 seconds. Strain and serve, garnished with rosemary.

CUCUMBER-GIN GIMLET

Steps:

• Fill cocktail shaker with ice, and add gin and lime juice. Shake, then strain into a chilled glass. Garnish with cucumber.

BLUE GINGER GIMLET

Steps:

• In a cocktail shaker, combine all ingredients with ice. Shake well and strain into a martini glass. Garnish with lime wedge.
• For the ginger syrup:.
• In a medium saucepan over high heat, combine sugar, ginger and water and bring to a boil. Reduce heat and simmer until syrupy and reduced by half, about 40 to 45 minutes. Strain ginger pieces out and reserve syrup.
• (Trick: toss dried ginger in sugar, bake at 200 degrees until dried thru, about 4 hours and voila-ginger candy).

BASIL GIMLET FIZZ

Steps:

• Cut watermelon into 1-inch cubes, and freeze in a single layer for at least 1 hour. Muddle basil leaves with sugar in the bottom of a glass; stir in lime juice and vodka. Add watermelon cubes. Top with seltzer; garnish with basil.

BLUE GINGER GIMLET

Steps:

• Make gimlet mix:
• In large pitcher, stir together sweet-and-sour mix, lime juice, and ginger syrup. Cover and refrigerate until ready to use. (gimlet mix can be refrigerated up to 2 hours. When ready to serve, shake each cocktail to order.)
• To make one cocktail:
• In chilled cocktail shaker, combine 2 ounces gimlet mix, 2 ounces vodka, and 3 to 4 ice cubes. Shake well and strain into chilled martini glass. Garnish with lime wedge.

TICKLED PINK GIMLET

Steps:

• Pour the Lillet Rose, grapefruit juice and gin into a cocktail shaker filled with ice. Shake until well chilled. Strain into a chilled coupe and garnish with a twist of grapefruit peel.

SHRED'S SPARKLING VODKA GIMLET

Steps:

• Put a 6 ounce martini glass in the freezer to chill.
• Combine all ingredients except the seltzer into a shaker with ice and shake well for 15-20 seconds.
• Pour into chilled glass.
• Add seltzer.
• Garnish with lime wedge.
• Drink and be merry.

VODKA GIMLET

Steps:

• Place all ingredients in a cocktail shaker. Add ice and shake well. Strain into a chilled cocktail glass.

ROASTED RHUBARB-AND-CHERRY GIMLET

Steps:

• Blend rhubarb-cherry mixture and syrup in a blender until smooth (you should have about 1/2 cup). Working in two batches, combine rhubarb purée, lime juice, and gin in a cocktail shaker then fill with ice. Shake until cold, about 10 seconds. Divide among 4 lowball or rocks glasses filled with ice; top with seltzer and lime wheels.

RASPBERRY GIMLET

Steps:

• Fill shaker with ice. Add Smirnoff Raspberry Flavored Vodka, lime juice, and lemon-lime soda. Shake and strain into a martini glass. Garnish with lime slice.;

RANGOON (BASIL GIMLET)

Steps:

• 1. Directions: 1: We have the "PSB lazy way" and 2: The "authentic way" of muddling/mixing. My shoulder doesn't allow me to make multiple Rangoons the "AW" way but I don't think the taste is compromised at all by using the Magic Bullet or a blender and you can easily make multiple drinks in the pitcher and probably get away with a little less Basil. 1) Put all ingredients in a "Magic Bullet" container. Add 3 or 4 cubes of ice and "blitz" 4 or 5 times. Strain into a Martini glass (put a bit of the Basil "mash" into the glass). Garnish with a Basil leaf and lime wedge. OR 2) Fill a cocktail shaker 1/3 full with ice. Add Basil and "muddle" till Basil has been broken into small pieces. Add remaining ingredients and shake. Strain into a martini glass and garnish. The sweetness or tart level of this drink can easily be altered by the amount of Simple Syrup you use. Lemon Grass Simple Syrup: In a large glass bowl or Pyrex 4 cup measuring cup 1 cup granulated sugar 1 cup water, I use the hot tap, Stir then microwave on high 2 - 3 minutes, stirring between each minute. Watch closely so as not to boil over. Add 1 ½ - 2 tablespoons of Lemon Grass paste (recommended Gourmet Garden brand- found in the refrigerated produce department) Let it cool on the counter or frig. Pour through a small mesh strainer into a sealable container. Store in the refrigerator for up to 10 days.
• 2. NOTES: Shot glass = 1 oz Special Tool: Lime squeezer Small Strainer *The original drink uses Thai Basil but I like it with either. The Thai Basil gives a little different flavor but it's not as tender as the Sweet Basil. This IS NOT a drink served over ice. The ice is merely used to muddle and cool the ingredients.