Sarah Morrissey’s Gimlet

Sarah Morrissey, Frenchette | New York

Sarah Morrissey‘s recipe took third place in our recent blind Gimlet tasting. Hers was the simplest construction of all, blending two ounces of Tanqueray, three-quarters of an ounce of simple syrup (1 1/2:1) and one ounce of fine-strained lime juice. The panel found it “well-knit.”


Serving: 1

  • 2 ounces gin, preferably Tanqueray
  • 3/4 ounce simple syrup (1 1/2:1, sugar:water)
  • 1 ounce fine-strained lime juice

  1. Combine all ingredients in a mixing tin and shake with ice.
  2. Strain into a chilled coupe or cocktail glass.

Tagged: Frenchette, gimlet