This recipe, which Alba Huerta dates to 2018 or 2019, is typically pre-batched and stored in the refrigerator where it can be quickly dispatched as a half-sized welcome drink for guests at her Houston bar, Julep. The inclusion of sun-dried limes in the cordial was inspired by chef Yotam Ottolenghi, who uses them as a staple in his cooking.
Sun-Dried Lime Gimlet
Alba Huerta, Julep | Houston
Ingredients
Serving: 1
- 2 1/4 ounces navy strength gin, preferably Fords Officers' Reserve
- 3/4 ounce sun-dried lime cordial (see Editor's Note)
Directions
- Combine all ingredients in a mixing glass and stir with ice.
- Strain into a chilled cocktail glass.
Editor's Note
Sun-Dried Lime Cordial
7 ounces sun-dried limes (approximately 4 sun-dried limes)
1 quart water
400 grams (just over 1 1/2 cups) white sugar
Combine all ingredients in a saucepan over low heat for 10 minutes. Strain and let cool. Keeps, refrigerated, for about two weeks.