Triple Lime Gimlet

September 5th, 2012 • BY

We love fall—a time of transition for wardrobes, gardens, outdoor gear, and, of course, even cocktails. For those of you that are fans of everything from après-ski to après-hike, this season ushers in divine drinks that give a nod to the past.

According to new research from Mintel Menu Insights, cocktails that are described as “classic” on menus have increased by a whopping 76% since 2009. The popular retro drink, the Manhattan, has seen a 35% increase on menus since 2009, while the Gimlet is up 63%, Sazerac is up 57% and the Side Car has jumped 50%. “Bartenders and cocktail geeks are taking a very academic approach to mixing drinks, and many are learning the history and the evolution of iconic cocktails,” says Kathy Hayden, senior foodservice analyst at Mintel.

We’re hooked on the Gimlet, a light, limey, little number that transitions perfectly from our summer standby, the Mojito. Here, beverage director Rob Stoops from Sweet Basil, the wildly popular Vail, Colorado-based restaurant that has made imbibing an art form (and was named Colorado’s Most Popular Restaurant via a Zagat survey), serves up a divine concoction for a modern spin on the classic. Cheers.

Triple Lime Gimlet
2oz Tangeray Rangpur gin
1oz Kaffir lime syrup
1oz Lime juice (1/2 lime)
Served on the rocks
Garnished with a Kaffir lime leaf

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Erinn Morgan

About

After a 10-year career as an award-winning New York City-based editor launching and redesigning urban, style-driven magazines, Erinn Morgan left her downtown Manhattan digs after September 11th, 2001, in search of a less encumbered, freelance lifestyle. A life-changing, two-year-long trek around the country in a motorhome eventually landed her in Durango, Colo., which she now calls home. Her writing has appeared in numerous— More about this author →