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Thai spiced gimlet

By February 01, 2019 , ,

I'm a big fan of Thai aromatic spices and fancied a change from the usual gimlet. Its origins date back to the 1860's when lime juice was carried by British ships to prevent scurvy. the officers on board preferred to drink their lime juice with gin rather than rum so the gimlet was born. The lime syrup that was used in the cocktail was invented by Lauchlan Rose as a way of preserving the lime juice in sugar rather than alcohol. 

I however have made my own lime cordial as Roses Lime cordial can be difficult to get hold of here in the Netherlands. 
Make sure your saucepan is very clean otherwise your syrup will crystallise

Lime cordial
4 limes (preferably unwaxed)
6 lime leaves (I use the ones you can buy frozen)
400g sugar
150ml water
5g citric acid

Wash and scrub the limes thoroughly in very hot water to remove any excess wax if you cannot get unwaxed limes
Peel the limes, taking care not to go to far into the white pith ( it can leave a bitter aftertaste)
Place the peel into a large saucepan with the sugar, lime leaves and water
Bring the pan to the boil and cook until you have a clear solution, roughly 1-2 minutes and the sugar has dissolved
Add the lime juice and citric acid and stir though
Let the cordial mixture sit for at least an hour to allow the flavours to infuse
Strain into clean airtight container or sterilised bottle or jar
It will keep for a couple of months in the fridge

Gimlet 2 slices fresh ginger finely diced
4 lime leaves finely shredded
1/2 inch lemongrass sliced
4 slices red chilli
20ml lime juice
40ml lime cordial
60ml genever

First muddle the ginger, lime leaves and lemongrass with the sugar syrup
Add the chilli, genever, lime juice and cordial, top with ice and shake
Strain and serve in a cocktail coupe

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