Prevent Scurvy, Drink Gimlets!

Our version of summerish weather is here, if you discount the odd day of rain. When it’s over 65 degrees out, we consider this a *hot* day and one’s mind wanders to gazpacho, tall iced drinks and, for me, gimlets with fresh lime juice.

There is nothing more sublime than a chilled cocktail glass brimming with shimmering opal green elixir, the lime gimlet.

Lime gimlets

It’s all about the proportions: gin, fresh lime juice, and simple syrup, all shaken over ice until your hand aches from holding the frosty shaker and you can swipe a finger through the rime of frost. I like adding fresh basil to the shaker, stems and all, and floating a few leaves in the glass to further perfume the drink.

One decadent Sunday night I had a friend over for “framily” dinner and made up a batch of the basil gimlets. It was 74 F in the kitchen and the cool tart sweet drinks went down easily as we watched the sun turn the buildings on the hills peach and pink then lavender and grey. The two limes I had on hand made just enough for us to have a glass and a half, almost too much and not quite enough.

The next day I was determined to find more limes.

Thinking creatively, I found 6 limes from Walgreens of all places. I was able to walk there and back quite successfully, but iced my ankle when I returned to work, that might be the farthest I have gone on my own with crutches! It was totally worth it, and who would have thought that the limes from the drug store would be so large and juicy!

That night in my kitchen I juiced up all six of them and measured out the proper proportions for the gin and simple syrup into a large mixing bowl and filled a wonderful antique stoppered bottle I found at an estate sale. The bottle was full but there was more left in the bowl, enough to generously fill my cocktail shaker. There is a mysterious wonder in this world when all things become synchronous in this fashion.

I tossed in a few branches of basil and shook and shook and then sat down at my little kitchen table and poured myself my lovely drink. It was again a superb sunset, and I tarried there a while until the light dimmed and faded.

The full bottle is reposing in my fridge and I’ve been shaking it up when I see it as the lime pulp has floated to the top. I calculate I have a few more days in which to drink up this batch of gimlets, and what a fine few days they will be.  Best of all, I will definitely *not* get scurvy this month.

Cin Cin!

Recipe:  Gimlets with Basil

 

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