This is my classically easy vodka gimlet cocktail recipe!
TO DE- OR NOT TO DE-(VIATE)
I have made my fair share of vodka gimlets in my day, but I never got into drinking them, mainly because of how acidic I found them. For some reason, Rose’s lime juice is not my friend.
When I first started out as a bartender, I would always stay true to the recipes, never deviating from how they were written. The reason I did this for as long as I did is probably because management at the Mexican restaurant where I first trained and worked as a bartender was very particular about the brand’s margaritas. Deviating from the recipe and experimentation among the bartenders were strictly verboten. Which is understandable.
But I haven’t worked at that restaurant in over 25 years, so I’ve thrown my ‘by the book’ cocktail recipe ways out the window. I just hope I haven’t hit anyone walking by.
The vodka gimlet always reminds me of friends of the family, Cilla and Bill. We met these giving and generally awesome individuals through our cousins. Cilla (and often, Bill) babysat our cousin’s three kids for so many years that they have become part of the family.
Cilla and Bill drink vodka gimlets. And they are particular about how the drink is made. They showed me how they mix them because I am often the unofficial bartender at gatherings. Of course, I make their gimlets with Rose’s lime juice, as requested. But the next time I see them, I’m going to suggest they try their gimlets MY way.
In my opinion this recipe is so much better.
What makes it better? It’s the fresh lime juice and the simple syrup. Once you substitute the juice and syrup for the Rose’s, you will never go back. Believe me.
On to the recipe.
The Ingredients for the classically easy vodka gimlet cocktail and the mixing
This is super simple and only has a few ingredients. Vodka (naturally), fresh lime juice and simple syrup.
That’s it! See? I told you it was easy!
Let’s get started:
I get my shaker and fill it half way with ice.
I measure out 3 ounces of vodka.
Into the shaker it gets poured.
Squeeze that Lime
I cut a lime in half and squeeze both halves for 1 ounce of juice. How much juice do you get out of one smallish lime? Inquiring minds would like to know. Leave me a comment to tell me how much juice your limes yield.
At this time, I also cut two thin lime wheels for garnish and set them aside.
I pour the lime juice into the shaker! Almost done!
Time to measure out 1/2 ounce of simple sugar.
Now, you can see the ratio of sour to sweet in this recipe is 2:1. I’ve tried 1:1 but found it too sweet. So I recommend you start with 1 ounce of lime juice and 1/2 simple syrup, as this is written, and then taste it to see how you like it.
If it isn’t sweet enough, just add another 1/2 ounce of simple syrup.
But I think you will like it this way.
I pour the simple syrup into the shaker, cap it and shake it at least 10 times.
I grab my trusty, chilled martini glass and strain the contents of the shaker into it.
Float those limes
Time for the garnish. Since the lime wheels are thin, they will mostly float, which makes the drink fun and pretty!
The thinner you cut them, the harder it is to float, so you have to figure out the right width. One of the limes is too thin, but I am too lazy to cut another.
Let’s see it from a vertical view.
Now the aerial view.
I hope you enjoyed this vodka gimlet recipe! I can’t wait to make it for Bill and Cilla to see what they think!
Please feel free to leave me a comment, Pin any photo to Pinterest or Yum the recipe to Yummly.
Yields 1 Drink
Delicious take on the classic vodka gimlet recipe. No Rose's lime juice here
5 minPrep Time
5 minTotal Time
- 3 ounces vodka
- 1 ounce fresh lime juice
- 1/2 ounce simple syrup
- 2 thinly sliced lime wheels
- Martini glass
- Fill cocktail shaker 1/2 way with ice
- Add vodka, lime juice and simple syrup
- Cap shaker and shake 10 times
- Strain into martini glass
- Float lime wheels
- Lift glass
If it isn't sweet enough for you, add 1/2 ounce of simple syrup. But try these amounts first!
Also: You can serve this cocktail on the rocks or straight up like it is in this recipe. Your choice.