Mahogany Hall Gimlet

Dale DeGroff, The New Craft of the Cocktail

“I made this one for the Gallery Bars aboard Holland America Line,” recalls Dale DeGroff. An otherwise straightforward Gimlet is heightened by a trio of sweeteners in DeGroff’s so-called “triple syrup.”


Serving: 1

  • 1 1/2 ounces gin, preferably Beefeater
  • 1/2 ounce fresh lime juice
  • 1/2 ounce grapefruit juice

  • 1/2 ounce triple syrup (see Editor's Note)
  • 2 dashes Dale DeGroff’s Pimento Aromatic Bitters

Garnish: thin lime wheel

  1. Shake all the ingredients with ice.
  2. Fine strain into a chilled cocktail glass.
  3. Garnish with 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.