A gin and lime gimlet enlivened with the sunset colours and spice undertones of Peychaud’s bitters
Cherry-red Peychaud’s bitters layer up this gimlet with subtle notes of caraway, cinnamon and spearmint – and a pretty colour, too. Invented by me, and named by Declan McGurk, former boss of bars at the Savoy.
Flamingo gimlet
Serves 1
50ml gin
12½ml lime juice
12½ml basic sugar syrup
4 dashes Peychaud’s bitters, or other red, Creole-style bitters
Hull of ½ spent lime
1 lime twist, to garnish
Put all the liquids in a shaker filled with ice, add the spent half-lime and shake hard. Strain into a chilled or frozen cocktail glass, garnish and serve.
Source: The Guardian
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