Gimlets may be on the small side, but they tend to make up for that by packing a pretty decent punch. This gently spiced, citrus-forward example is no exception, and makes for a gloriously summery aperitif.
Cardamom and lemon (or lime) gimlet
Serves 1
- 50ml dry gin – we use Bombay Sapphire
- 25ml fresh lemon juice, or lime juice – this works well with either (lime adds a nice touch of bitterness, if you like that kind of thing)
- 15ml runny honey
- 2-3 crushed green cardamom pods, or 1 pinch green cardamom powder
- 1 twist lemon peel, or lime peel, to garnish (optional)
Put a gimlet glass or coupe in the freezer in plenty of time to get it properly cold. To build the drink, put everything in a shaker filled with ice and shake hard for 10 seconds, to chill and dilute a little. Strain into the chilled glass (if you like, drop in a fresh cube of ice, too, though it should be cold enough as it is) and serve neat, though if you want a garnish, squeeze a lemon (or lime) twist over the top, then drop it into the drink.
—
Harneet Baweja, owner, Empire Empire, London W11
