Comments on: The Richmond Gimlet

By: Morgan flanagan

Morgan flanagan — Wed, 28 Sep 2011 08:40:44 +0000

Just realized what I said has already been discussed. Apologies

By: Morgan flanagan

Morgan flanagan — Wed, 28 Sep 2011 08:39:27 +0000

Very similar to a southside, though tasty nonetheless

By: jon

jon — Tue, 02 Aug 2011 23:47:29 +0000

try this with an equal amount of basil.

By: Kabouter

Kabouter — Sat, 28 May 2011 16:48:16 +0000

Hi Jeff-

I am a huge fan of the R. Gimlet. I was also wondering about the 9oz. glass?

Also, when I strain into the glass, I do not have any mint pieces. Are those with mint in the drink straining (e.g., tea strainer)?

Thanks,
Boerderij Kabouter

By: Lea R.

Lea R. — Fri, 04 Feb 2011 19:29:34 +0000

Oh, that’s the best thing I’ve seen on this 39-degree and rainy February day!

Just realized we’ve run out of No. 10. Maybe I’ll run by the store and get one and try to bring a little hoping-for-springtime happiness to our Friday night.

Got here by way of 101 Cookbooks–will be back!

- Lea R.

By: LeSuperbHag

LeSuperbHag — Tue, 14 Dec 2010 04:07:24 +0000

Oh yeah, as cool and refreshing as Daniel S. himself! God how we miss his shining face in the Emerald City :)

By: BaltoDent

BaltoDent — Thu, 09 Sep 2010 13:45:03 +0000

Jeff,

This is a truly great drink. One problem I’ve had when making two or three at a time for a thirsty group is a lesser mint flavor extraction. I suppose this is from not enough head space in the shaker to get enough banging around of the mint and ice. I know a true bartender would make them one by one, so I guess I’m just an amateur. Anyway, I tried shaking the ice and mint alone first, then adding the rest until properly chilled. Success, and a time saver over making them one by one.

I’ve tried this drink with your homemade gin recipe…fabulous. Also with vodka & basil, and lemon verbena & gin. I find these to be very worthy alternates.

Cheers!

By: Piotr

Piotr — Wed, 23 Jun 2010 18:54:14 +0000

Jeffrey,
Does it have to be Tanqueray No. 10 or Beefeater will do?

By: Jen

Jen — Sun, 04 Apr 2010 05:38:56 +0000

Seriously wow. I’m a total n00b, but just went out today and stocked up my home bar with some basics, and I think this is my new favourite drink. I didn’t have any mint, but threw in some cilantro instead and it’s totally delish! Thanks for sharing your all your knowledge with us plebs! :)

By: Jason Littrell

Jason Littrell — Wed, 30 Dec 2009 16:48:50 +0000

It’s impossible to ignore the relationships between these drinks. There’s definitely a colloquial difference between these these cocktail (names), but they all have one thing in common…they taste good. Gimlet=sugar, lime, gin. Mint Gimlet= Richmond Gimlet, or “Southside” in New York. Let’s get crazy…add cucumber to the Richmond Gimlet and you have an Eastside.

As far as I’m concerned you can call them all Jeff, because that guy’s cool.

By: Bill

Bill — Sat, 22 Aug 2009 17:56:45 +0000

I just made this now and it is really good. It is now on the menu for my home bar. Thanks for the great drink. The base is so different to a Bramble.

By: lee

lee — Tue, 18 Aug 2009 07:25:55 +0000

So if you put 4oz of alcohol why do you strain it into a 9oz glass?

I agree with you James, make a mint infused simple syrup. Then no worries about mint on your teeth! Also one other wonderful combination is sweet basil instead of mint, also infused in the syrup. Wonderful.

By: Tony

Tony — Sat, 01 Aug 2009 07:56:47 +0000

Tanqueray should be paying you. I normally hate gin, but this drink guarantees there will always be a bottle of No. 10 on my shelf.

By: James

James — Sun, 26 Jul 2009 05:15:21 +0000

I just tried one of these, and it was excellent. The only change is that instead of a mint leaf I used mint-infused simple syrup that was left over from a day of making mojitos. Definitely a keeper.

By: Lisa

Lisa — Wed, 08 Jul 2009 01:01:11 +0000

OMG, I want to cry. My local joint makes a drink that I could never quite replicate. It has a mixture of Bombay Sapphire gin, Cointreau and cucumber juice but your Gimlet mixture is so similar in style and tartness that I have the will to live again! Yummy yummy yummy!

By: Andrew

Andrew — Sun, 05 Jul 2009 18:48:37 +0000

Hey Jeff,

I tried your Richmond Gimlet for the first time this week. It was so good, I emailed the recipe far and wide and you’ll be pleased to know it slaked many thirsts over the last few days as the temperatures here (London, UK)unusually reached the mid 30s (centigrade).

I experimented and swapped the 1oz syrup for 1oz St Germain Liqueur. Worth a try if you get the chance – a delicious twist on your perfect original.

Thanks. Love the blog.

Andrew

By: Derek Borders

Derek Borders — Fri, 01 May 2009 20:12:35 +0000

This is funny. The first drink I came up with that made it onto a real menu is this exact recipe except that the base spirit is Bacardi Limon. I was trying for a cross between a Daquiri and a Mojito. I named their mutant offspring the Mint Conditon. For the garnish I use a lime wheel with a sprig of mint stabbed through it. I am especially fond of the little mint flecks that float around when you shake it well.

Other flavored rums make for some tasty variations as well. e.g. Bacardi Grand Grand Melon and Peach Red.

On a more pertinent note I think that Hendrix Gin with it’s unique cucumber and rose flavors would work really well here. Plus the crispness of that particular gin won’t be lost on such a clean cocktail.

By: Daniel RIchmond

Daniel RIchmond — Fri, 03 Apr 2009 02:54:22 +0000

Hey Jeff,
Love the site. You are truly the consummate bartender and bon vivant, and as always, your array of inebriant knowledge is beyond reproach.

By: Ebbe H.

Ebbe H. — Fri, 20 Mar 2009 23:40:45 +0000

I am currently enjoying one of these. I have previously sinned against the gimlet by using Rose’s, and unsurprisngly this is much better. It even looks better with all the beat up mint from the shaking! Great drink, great blog, keep it coming.

By: The Concierge

The Concierge — Wed, 18 Mar 2009 01:38:58 +0000

I have made a similar drink for a little more than a year now, which is essentially the same except I used St. germain and not simple syrup and a little less of it than 1 oz. However, sometimes muddle the lime with a mint a little before I shake it and I have only made it with Plymouth and 209 Gins. In any case, it is something that is worth trying by anyone who enjoys this drink. I have noticed Gin and mint drinks of similar character have been popping up all over nyc recently, each made slightly different though.

By: Jeffrey Morgenthaler

Jeffrey Morgenthaler — Wed, 10 Dec 2008 09:48:15 +0000

Charlie

I leave the garnish out of this one, actually, but you’re free to experiment as you wish!

Jeff

By: Charlie

Charlie — Thu, 04 Dec 2008 08:09:03 +0000

Do you prefer to use a lime garnish or mint in this? Thanks.

By: Jeffrey Morgenthaler

Jeffrey Morgenthaler — Thu, 28 Aug 2008 23:33:24 +0000

Garretto – Oops, I see that now, sorry. Thanks for the encouragement, I always appreciate it!

By: Garretto

Garretto — Thu, 28 Aug 2008 23:01:40 +0000

Jeffrey — actually I was agreeing with you— it was P Richmond (above my response) who mentioned the Roses Lime “how can you dare call it a Gimlet” and then mentions the mojito. I think “Gimlet” is appropriate in the name, as it resembles it more than a mojito; both in taste and prep.

Not to change the subject, but your Bourbon Renewal is the best play on a whiskey sour I’ve ever tasted. It’s a “usual” around my house. Great drinks, JM!

By: Jeffrey Morgenthaler

Jeffrey Morgenthaler — Thu, 28 Aug 2008 22:52:38 +0000

Garretto – Point taken, however I do believe that gimlets were (for a short time) made with fresh lime and sugar before Rose came along. My Journal of the American Cocktail books are both in temporary storage, but I’m fairly sure that’s what I read therein.