Friday, May 13, 2011
Sips of Spring
This lime cordial reminded me of early spring in the suburbs, when that freshness is still a surprise. The piles of zest on my cutting board looked like new moss on asphalt, and the gouged surfaces of the limes gave off the grassy scent of lawn clippings. With the cordial, I made a cross between my two favorite drinks, the Rickey and the Gimlet. Unfortunately, Rimlet (or Gickey) doesn't sound quite as beguiling as its forefathers, but whatever zip this hybrid cocktail lacks in title it makes up in flavor. It's guaranteed to put a spring in your sandal-clad step (and will help distract from the pale flashes of your early spring toes).
Lightly adapted from NYTimes.com
4 fresh limes
4 tbsp bottled lime juice
2/3 cup sugar
Zest the limes with a microplaner, or peel them with a vegetable peeler, removing as little of the underlying white pith as possible. I zested two, and when I got bored of that peeled the rest for some variety. Cut the limes in half and squeeze them into a glass container. Add the bottled lime juice and sugar. Shake until the sugar dissolves into the juice. Add the zest and peels, pinching and squeezing the latter a bit as you put them in to release the oils. Cover and refrigerate 12-24 hours, shaking the container once or twice over the course of the refrigeration time (if you remember). Strain into a bottle, and let refrigerate for one more day before using.
Gickey (or Rimlet)
3 parts gin
1 part lime cordial
A squeeze of lime juice
1.5 parts seltzer/sparkling water
Lime wedge, basil leaf, or cucumber for garnish
Serve over ice (or shake the first three ingredients and strained into a chilled cocktail glass, topping with seltzer, if you're fancy like that)