Maple gimlet

Classic cocktail gets a flavour upgrade!

The gimlet is a classic gin-based cocktail that has never really gone out of style. Many traditional gimlet recipes call for lime cordial while others favour freshly squeezed lime juice and sugar, or a combination of lime juice and simple syrup. I chose to make my own lime cordial, replacing the sugar with maple syrup to give this drink a Canadian twist, as well as a wonderfully balanced sweet and sour taste. This flavourful reinvention of the gimlet was inspired by the powerful botanical notes in Ungava,  a relatively new Canadian gin. While juniper is present, as with all gins, the other flavouring elements – including cloudberry, rose hips and Labrador tea – give Ungava an intriguing citrusy aspect that makes it ideal for many cocktails, including my other new favourite drink – the Spring Fling. Either of these concoctions would be ideal as a signature cocktail for your next gathering.

Ingredients

For the cordial:

• 6 limes
• 3/4 cup (185 mL) maple syrup

For the cocktail:

• 2 ounces (56 grams) premium gin
• 1.5 ounces (42 grams) maple-lime cordial

Method

For the cordial:

• Heat the limes gently in the microwave on medium-low for 30 seconds or in a bowl of hot water for 5 minutes.
• Zest the limes with a vegetable peeler, taking care to leave the white pith on the fruit. Reserve zest.
• Juice the limes, reserving juice. You need 1 cup (250 mL) of juice.
• Put the maple syrup, half the lime juice and half the lime zest into a small saucepan. Over medium heat, bring the mixture to a boil. Reduce heat to medium low and let simmer for 5 minutes.
• Put the remaining lime juice and zest into a glass jar and pour the maple mixture over top.
• Refrigerate for 24 hours.
• Strain the mixture through a sieve and store in fridge until needed. The cordial will keep for 2 weeks.

For the cocktail:

• In a cocktail shaker (or a jar with a tight lid), combine the gin and maple lime cordial. Shake well to blend.
• Pour the mixture over ice in a cocktail glass and garnish with a slice of lime.