A traditional gimlet is a simple cocktail made with gin, lime juice, and sugar. On a recent visit to Baltimore with Scott’s brother, Ben, we stumbled upon a delicious and refreshing new take—adding sage and replacing sugar with honey. Ben was inspired to recreate it. He said it took him five tries in one night to figure out the right proportions—at which point, he either nailed the original recipe or had too many to be able to tell any difference.
Regardless, the new family recipe is perfect.
Tip: Spring for a few coupé glasses, because they make it feel oh-so-much-fancier (we found ours for about $2/each at Kitchen & Company).
Before the end of summer is here, here’s the recipe.
from the kitchen of Ben Zero, inspired by a drink at Rye
- 2 sage leaves (plus 1 for garnish)
- ½ oz. honey
- 1 oz. fresh squeezed lime juice
- <¼ oz. fino sherry
- 2 oz. gin (Bluecoat, Hendrick’s, or Plymouth)
- Fill coupé (glass) with cold seltzer and ice to chill.
- Put 2 sage leaves, honey, lime juice, sherry, and gin into shaker. Stir with spoon until honey is dissolved. Muddle to crush sage leaves.
- Add ice to shaker and shake vigorously until outside of the shaker is frosty.
- Empty seltzer and ice from coupé.
- Pour contents of shaker through shaker top/strainer.
- Spank that sage leaf and delicately place it on the surface of the gimlet. Enjoy!