Good Eats: Triple Lime Gimlet

by E R I N N M O R G A N on S E P T E M B E R 5 , 2 0 1 2

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 fromaprès-ski to après-hike, this season ushers in divine drinks that give a nod tothe past.

According to new research from Mintel Menu Insights, cocktails that aredescribed as “classic” on menus have increased by a whopping 76% since2009. The popular retro drink, the Manhattan, has seen a 35% increase onmenus since 2009, while the Gimlet is up 63%, Sazerac is up 57% and theSide Car has jumped 50%. “Bartenders and cocktail geeks are taking a veryacademic approach to mixing drinks, and many are learning the history andthe evolution of iconic cocktails,” says Kathy Hayden, senior foodserviceanalyst at Mintel.

We’re hooked on the Gimlet, a light, limey, little number that transitionsperfectly from our summer standby, the Mojito. Here, beverage director RobStoops from Sweet Basil, the wildly popular Vail, Colorado-based restaurantthat has made imbibing an art form (and was named Colorado’s Most PopularRestaurant via a Zagat survey), serves up a divine concoction for a modernspin on the classic. Cheers.

Triple Lime Gimlet2oz Tangeray Rangpur gin1oz Kaffir lime syrup1oz Lime juice (1/2 lime)Served on the rocksGarnished with a Kaffir lime leaf

R ECENT P OSTS

ESSENTIAL ECO: THE CLEAN PLATE

CLUB, GREEN SCHOOL SUPPLIES, AND

FRACK

ACCOUTREMENT: DEUTER COMPACT

AIR EXP 8 SL

GOOD EATS: TRIPLE LIME GIMLET

FIVE THINGS I’VE LEARNED: NIKKI

KIMBALL

COVET: HÖVDING INFLATABLE

HELMET

Women's Movement (beta)Women on the Outside.

H O M EA B O U TU S

C O N T A C TU S

S U B S C R I B E

converted by Web2PDFConvert.com