Eastside Gimlet
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Eastside Gimlet
Photographed in a Michelangelo Coppa 225ml
| 2 slice | Cucumber (fresh) |
| 8 fresh | Mint leaves |
| 2 oz | Hayman's London Dry Gin |
| 3⁄4 oz | Lime juice (freshly squeezed) |
| 1⁄2 oz | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
| 1⁄2 oz | Thomas Henry Soda Water |
Prepare:
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of mint leaf and cucumber slice.
How to make:
- MUDDLE cucumber in base of shaker.
- Add mint and lightly MUDDLE (just to bruise).
- Add gin, lime juice and sugar syrup, and SHAKE with ice.
- FINE STRAIN into chilled glass.
- TOP with soda.
Garnish:
- Garnish with mint leaf pegged to rim and cucumber slice floated on surface.
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
Review:
A riff on the Southside and the Gimlet using cucumber, an ingredient inspired by Hendrick's Gin having recently launched when this gin cocktail was first created.
History:
Created in 2004 by George Delgado at Libation in Manhattan, New York City, originally as a long drink. Christy Pope took the Eastside to Milk & Honey, where this popular straight-up version was created.
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Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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