
Long Island Bar Gimlet
Brooklyn bartender Toby Cecchini serves this rendition of the Gimlet at The Long Island Bar. His version is infused with ginger-lime cordial and served on the rocks.
- story: Leslie Pariseau
- photo: Daniel Krieger
Brooklyn bartender Toby Cecchini serves this rendition of the Gimlet at The Long Island Bar. His version is infused with ginger-lime cordial and served on the rocks.
This citrus cordial uses only leftover peels, and can be adapted to make with any type of citrus for a cocktail or non-alcoholic sparkler.
Coriander seed cordial acts as a nod to the original Gimlet’s prescribed Rose’s.
Repurpose your pineapple rinds for this tropical-minded sweetener.
Pineapple cordial brings out the grassy notes of rhum agricole.
Alba Huerta's revised Gimlet calls on cordial in addition to fresh lime juice.
Adapted from Apoteke: Modern Medicinal Cocktails, by Christopher Tierney and Erica Brod
(n.) In the United States, the terms cordial and liqueur can be used interchangeably to denote a sweetened-spirit, though the latter sounds less grandmotherly...