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A Spontaneous Libation for your Consideration

Periodista

Posted by Dan. Created by Cuba.
1 1⁄2 oz Dark rum
1⁄2 oz Triple sec, Cointreau
1⁄2 oz Apricot liqueur
1⁄2 oz Lime juice
1 twst Lime peel
Instructions

Shake, strain, straight up, cocktail glass, garnish

History

Some recipes call for 1/4 each triple sec and apricot liqueur, plus some sugar. Some recommend 3/4 of each (without extra sugar)

Curator rating
4 stars
Average rating
3.5 stars
(14 ratings)

From the Knowledge Vault

The Gimlet

Naval Gimlet made with homemade lime cordial
“that which I have seene most fruitful is sower [sour] oranges and lemons . . . I wish that some learned man would write of it [scurvy], for it is the plague of the sea, and the spoyle of mariners.”
— Sir Richard Hawkins, 1590

A gimlet is a small hand drill, meant (back when things were still sealed in barrels) to drill a hole in a barrel and let whatever was put inside out. A gimlet pierces things, and so people with a sharp gaze were “gimlet-eyed”. A Gimlet also pierces. Made from gin and lime, it’s meant to be a short, sharp drink tossed down the hatch, but modern, craft oriented bartenders take one look at the neon-green, corn syrup filled Rose’s lime juice that’s supposed to go into the drink and think about either making their own lime cordial or simply substituting fresh lime juice and sugar. And I don’t think they’re wrong.

Recent Additions

  • Spiced Dove — Mezcal, Allspice Dram, Bitters, Grapefruit juice, Lime juice, Simple syrup
  • King James — Rum, Brandy, Sweet vermouth, Curaçao, Maraschino Liqueur, Bitters, Orange peel
  • The Bishops Regret — Gin, Coca Leaf Liqueur, Genepy, Amaro, Fernet, Crème de Cacao
  • Young and Foolish — Vodka, Pineau des Charentes, Aperol, Dry vermouth, Pear liqueur, Grapefruit bitters, Lemon peel
  • Dead Man's Party — Cognac, Mezcal, Amaro, Aperol, Bitters, Grapefruit peel

Recent Discussion

  • Re Craft Cocktail Making: Theory and Structure of Acidity, 23 minutes 8 seconds ago Jojiro commented:

    For these sorts of articles, could we get a date attached to the write-up? As time passes and vinegar becomes used in more and more drinks, this article won't be as contemporary, and it may be helpful for cocktail historians in 2040 or beyond to know what timestamp to attach to this essay.

  • Re Palomaesque, 59 minutes 21 seconds ago Jojiro commented:

    The original cocktail's post says it is meant as a food pairing, to be enjoyed with smoked meats. Haven't tried the pairing, but from the taste of the drink it seems like a reasonable and delectable pairing.

  • Re White Light, 1 hour ago Jojiro commented:

    It's interesting to run into Vesper variants in the wild, since even "what a good Vesper is" remains a pretty tricky question to answer. All the same, I think most Vesper fans would find this to be a pleasing sipper.

  • Re Isle of Golden Dreams Rhum Negroni, 1 day ago Jojiro commented:

    Rosemary is unneeded and in fact a bit dissonant when included. Substitute a grapefruit peel for the lemon peel to amplify rhum agricole grassiness, if you wish.

  • Re Baby Turtle, 1 day ago Jojiro commented:

    A lot of San Francisco cinnamon syrups, influenced primarily by Trick Dog and Trick Dog alumni, use a recipe that is much more cinnamon-forward than what you'd find on the East Coast. This turns out to matter for this drink, where cinnamon is a star player. Punch lists the cinnamon syrup recipe as follows:

    "Cinnamon Syrup
    4 cups white sugar
    2 cups water
    25 grams (about 10) cinnamon sticks

    Combine the sugar and water in a pan over medium heat, stirring until the sugar is fully dissolved. Gently crush the cinnamon sticks, then add them to the syrup. As soon as you see bubbles, cover and turn off the heat. Let sit for 20 minutes, then strain, label, date and refrigerate."

    This is ~2.5x the cinnamon by mass (presumably more than that by surface area) more than what Death & Company, Juliette Laroui, or Alley Twenty Six call for for their syrups, and the simple syrup is rich (2:1 sugar to water) as well.