Gallery Gimlet

Dale DeGroff, The New Craft of the Cocktail

I created the Gallery Gimlet for the new Gallery Bars onboard Holland America Line ships. Founded in 1872, Holland America today is owned by Carnival Corporation. They remain the “adult” cruising brand, focused on fine food and drink served in elegant surroundings.

Reprinted with permission from The New Craft of the Cocktail by Dale DeGroff, copyright © 2020. Photo by Daniel Krieger © 2020. Published by Clarkson Potter, a division of Random House, Inc.


Serving: 1

  • 1 1/2 ounces gin, preferably Plymouth
  • 1 1/2 ounces gin, preferably Plymouth
  • 1 teaspoon yuzu juice
  • 1 teaspoon yuzu juice
  • 1/2 ounce lime juice
  • 1/2 ounce lime juice
  • 3/4 ounce triple syrup (see Editor's Note)
  • 3/4 ounce triple syrup (see Editor's Note)

Garnish: Black Hawaiian sea salt, thin lime wheel

  1. Frost the rim of the glass with black Hawaiian sea salt and chill.
  2. Assemble all the remaining ingredients in a cocktail shaker with ice and shake well.
  3. Strain into the salted and chilled cocktail glass and garnish with the lime wheel.
Editor's Note

Triple Syrup:
1 part simple syrup
½ part agave syrup
¼ part honey syrup  

Mix together. Keeps, refrigerated, for up to 2 weeks.

Agave Syrup:
Dissolve equal parts agave nectar and water, by volume.

Honey Syrup:
Combine 1 part honey with 1 part warm water and stir until all the honey is dissolved.  

Simple Syrup:
Dissolve equal parts granulated sugar and water, by volume. This can be done by simply shaking the mixture until the sugar is dissolved or by warming the sugar and water in a saucepan without boiling.