Creole Gimlet

Serve in a Coupe glass...
2½	fl oz	Rutte Dry Gin
½	fl oz	John D. Taylor's Velvet Falernum Liqueur
¼	fl oz	Rose's lime cordial
1	dash	Peychaud's Aromatic Bitters

Display recipe in:

How to make:

STIR all ingredients with ice and strain into chilled glass.

Garnish:

Lime zest twist

Comment:

Falernum adds a touch of Caribbean spice to this Gimlet.

About:

Created in 2009 by Gonçalo de Sousa Monteiro, Berlin, Germany.

Buy ingredients

Buy direct from The Whisky Exchange

£33.95

Makes this drink 9.33 times

£14.25

Makes this drink 46.67 times

£8.25

Makes this drink 40.00 times

Approximately £0.00 per cocktail *

* price per cocktail is an estimate based on the cost of making one cocktail with the above selected ingredients.

Previous Cocktail

Limey Gimlet
SHAKE all ingredients with ice and fine strain into chilled glass.

Next Cocktail

Celery Gimlet
SHAKE all ingredients with ice and fine strain into chilled glass.

Gimlet cocktail

Classically the Gimlet is a simple 50-50 mix of gin and lime cordial but the rise in vodka's popularity during the 1990s and early noughties saw vodka frequently used in place of...

How to strain a cocktail

When straining a shaken drink, a Hawthorn strainer tends to be used, but when straining a stirred drink it is traditional to use a Julep strainer. Both designs of strainer allow...

Stirrers & How to stir a cocktail

Stirring is the most basic way of mixing a cocktail. You might not give much thought to a technique used to stir a cup of tea or even a pot of paint, but cocktails deserve a little...

Falernum

Falernum (pronounced 'Fah-Learn-Um') is a sweet liqueur or syrup (alcoholic or non-alcoholic) from the Caribbean which is used to sweeten and flavour cocktails. Syrupy in...

Punch - Expert tips on how to make and serve

Consisting of a spirit or spirits (mostly rum), citrus, sugar, water and spice, punch was enjoyed by Charles Dickens, America’s founding fathers, pirates

01:22

Highballing classic cocktails with Schweppes

Two comments by Mr Highball himself, Jörg Meyer, “you can highball any cocktail”, and “a highball is a short drink made long” left me wanting

Our website uses cookies, as almost all websites do. By continuing to browse this site you are agreeing to our use of cookies.

Welcome to
Receive updates packed with drinks, bars and cocktails content
Please confirm you are over 21 years old and enter your email
No thanks, continue to diffordsguide.com