A festive and fancy gin and lime with hints of cinnamon, a hit of apricot brandy and a sherbet-frosted rim
There’s a bit of prep involved here – you need to make the syrup a day ahead, for instance – but this is a great drink for impressing guests. If you opt to rim the glasses with lime sherbet, either buy some in ready-made or make your own by finely crushing a few lemon drop sweets in a mortar – dip the rim of the glass first in lime juice and then in the lemon drop dust. The excess syrup will keep in the fridge for about a month – use it up in puddings, apple-based ones especially.
Red nose gimlet
Serves 1
For the cinnamon syrup
70g caster sugar
½ cinnamon stick
For the drink
25ml sloe gin – we use Hepple’s sloe & hawthorn gin
20ml apricot brandy
12½ml lime cordial – we use Rose’s
12½ml fresh lime juice
5ml cinnamon syrup – see above and method
Lime sherbet, bought in or homemade (see introduction), to rim the glass (optional)
First make the syrup. Put the sugar in a small saucepan, add 70ml water and bring to a simmer. Stir until the sugar dissolves, then take off the heat, add the cinnamon and leave to infuse overnight. Strain into a clean jar, seal and store in the fridge for up to a month. These quantities make more than enough syrup, but any that’s excess to requirements works brilliantly as a sugar or glaze replacement in desserts, or in hot toddies, tea and even coffee or hot chocolate.
To build the drink, measure all the liquids into a shaker, add ice, and then shake hard. Single strain into a nick & nora glass – if you like, rim it with sherbet first – then serve.
Source: The Guardian
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