At London’s Seed Library, this simple Gimlet calls on a coriander seed cordial—a nod to the original Gimlet’s prescribed Rose’s lime juice. “The wonderful musty citrus flavor from the seeds creates a complex but intuitive profile with the gin,” says Alex Lawrence, brand director for the Mr Lyan group of bars, which opened Seed Library in spring 2022.
Coriander Seed Gimlet
Seed Library | London
- 2 ounces London dry gin
- 3/4 ounce coriander seed cordial (see Editor’s Note)
Garnish: fresh green grape
- Combine the gin and cordial in a mixing glass with ice, and stir like you would a Martini. (If the drink is underdiluted, it can become sticky because of the cordial’s sugar.)
- Strain into a Nick & Nora glass, and garnish with a fresh green grape.
Coriander Seed Cordial
200 grams water
20 grams coriander seeds
200 grams sugar (approximately; see directions)
2% citric acid powder
1% malic acid powder
0.5% lactic acid powder
1. Combine the coriander seeds and water in a vacuum-sealed (or other resealable) bag, and add to a sous-vide machine at 194°F (90°C). Infuse for one hour, then allow the stock to cool.
2. Once the stock has cooled, weigh the mixture, then add an equal amount of sugar by weight.
3. Find the total weight of the stock that’s been combined with sugar, and add 2% of the total weight in citric acid, 1% malic acid and 0.5% lactic acid. (E.g., if the total weight is 375 grams, then 2% citric acid would be 7.5 grams, 1% malic acid would be 3.75 grams and 0.5% lactic acid would be 1.875 grams.) Stir to dissolve. Strain out the coriander seeds. Stored in the refrigerator, this should keep for a month. Check quality weekly after that.