Created for the opening menu of Houston’s The Pastry War, this Gimlet calls for lime peel-infused “spa water,” which is a key component of the lime cordial.
- 2 ounces gin, preferably Tanqueray
- 3/4 ounce lime cordial (see Editor's Note)
- 1/4 ounce lime juice
- Combine all ingredients in a cocktail shaker with ice and shake until chilled.
- Strain into a chilled coupe.
2 quarts (8 cups) water
20 spent lime shells (10 limes, halved and juiced – juice should be reserved to use elsewhere)
1 zest of a whole pomelo
3 cups sugar
Steep water with spent lime shells and pomelo zest for 4 hours. In a saucepan over low heat, combine water, citrus peels and sugar. Stir until sugar dissolves. Simmer for about 30 minutes on very low heat, until the liquid reduces by about half. The finished syrup will be thinner than typical simple syrup. Strain and let cool. Keeps, refrigerated, for about two weeks.