|1 2/3 fl oz||Rutte Dry Gin|
|2/3 fl oz||Lime cordial|
|1/3 fl oz||Rutte Old Simon Genever|
|1/6 fl oz||Lime juice (freshly squeezed)|
|1/6 fl oz||Lemon juice (freshly squeezed)|
|1/6 fl oz||Giffard Sugar Cane Syrup|
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
The Gimlet is usually stirred but unless you've super strained/clarified your freshly squeezed citrus juice then even if stirred this cocktail won't be perfectly clear. So do as Harry Craddock directs in his 1930 Savoy Cocktail Book and use some elbow grease to shake and invigorate this upper decks cocktail.
This version of the classic Gimlet by yours truly (Simon Difford) at the Cabinet Room, London, England.
See our Gimlet cocktail page for more information on the history and variants of this drink.