The Perfect Gimlet in "The Long Good-Bye"

[Renderking Fisk]

Village Voice - New York City, New York, United States: Liquid City
Private-Dick Delight - Chandler's beloved gimlet has so many versions, it's hard to know which came first.� by Corina Zappia.

Wanted to share this article with you folks. It's been a while and I thought this would be a great way to get back in the game.

 

[Mr. Sable]

Too cool. I started drinking 'close enough' gimlets after reading "The Long Goodbye" for the first time last summer.

I was wondering what other Golden Era libations there were. Do Manhattans and Rob Roys harken back to that time or not?

 

[Renderking Fisk]

I keep it simple and stick to scotch. In the summer It's scotch with crushed ice or Margarettas.

 

[HaraldTheSwede]

While I don't mind drinking a Gimlet I prefer very dry Martinis or Gibsons if mixing myself a retro gin cocktail.

 

[BellyTank]

Noilly Prat?
B
T

 

[MK]

.

I always enjoy it when people reference Marlowe.

 

[HaraldTheSwede]

Noilly Prat?

One bottle on the shelf right now, yes.

 

[jamespowers]

While I don't mind drinking a Gimlet I prefer very dry Martinis or Gibsons if mixing myself a retro gin cocktail.

Ah, the Gibson, one of my favorites as well. Ultra dry. Four or five sprays of the Martini and Rossi Extra Dry. Three onions.
Manhattans go back to the 1890s in New York City. I usually use Irish Whisky myself.
Ren, you can always make a Rob Roy with the Scotch. Tastes just as good to me.
Substituting Gin gives you a Bronx but it is more like a sweet Martini.

Regards to all,

J

 

[Brad Bowers]

Manhattans should be made with rye, as God intended!

Thanks for thread, Ren. I hadn't thought about one in a long time, so I just enjoyed a gimlet for old times' sake.

Brad

 

[K.D. Lightner]

I make a mean dry martini: always extra dry gin of course -- Boodles gin, or Seagrams Lime Twisted gin, just a sploosh of extra dry vermouth.

Shake it vigorously with semi-crushed ice, strain into chilled martini glasses, let a few slivers of ice float in it to keep it cold.

You can put olives, or onions, or caperberries in it, or all three.

Knocks your socks off.

Don't recall if the Bond martini was vodka or gin -- a bar here uses Boodles and so do I.

I can hardly drink dry martinis in bars now, because mine are better.

karol

 

[IndianaGuybrush]

The bond martini was a vodka martini, at least in the films.

 

[K.D. Lightner]

I think I had heard that before, but probably did not want to believe it.

Was it vodka or gin in the Fleming books, I wonder?

karol

 

[HaraldTheSwede]

I think I had heard that before, but probably did not want to believe it.

Was it vodka or gin in the Fleming books, I wonder?

karol

At least in Casino Royale he drinks something I believe Ian invented in the book called a Vesper. It's both vodka and gin (two to six) besides the dry vermouth (one part), plus a twist of lemon. I don't know what he drinks in the other books though.

 

[jamespowers]

I make a mean dry martini: always extra dry gin of course -- Boodles gin, or Seagrams Lime Twisted gin, just a sploosh of extra dry vermouth.

Shake it vigorously with semi-crushed ice, strain into chilled martini glasses, let a few slivers of ice float in it to keep it cold.

You can put olives, or onions, or caperberries in it, or all three.

Knocks your socks off.

Don't recall if the Bond martini was vodka or gin -- a bar here uses Boodles and so do I.

I can hardly drink dry martinis in bars now, because mine are better.

Gee, sounds good send one over with onions.
I know what you mean about getting a good drink in a bar or restaurant. The people behind the bar now read from a computer screen or book and have no idea what a tweak here and there can do for the overall taste of the drink.
Everyone has their specialty drink. Mine is the Old Fashioned or the Manhattan. I can't drink those when I am out because they just don't make them the same. My friend is an expert on the Long Island Ice Tea and my father was the Martini expert.
What is everyone's signature drink that they make better than anyone else?
Go ahead and brag.

Regards to all,

J

 

[HaraldTheSwede]

Reminds me of this one time I ordered a dry Martini at a bar. I told the bartender to make it really really dry. I should have told him the proportions to use. It might have been one part vermouth and four parts gin at the very most. Myself I never use less gin than seven parts, and that's without using any ice. 1:10 I might shake gently with some ice. I had even asked for Plymouth London Dry Gin which in my opinion is the best of the slightly sweet gins, it's nice to drink straight up with a couple of ice cubes.

 

[K.D. Lightner]

You know, this thread has inspired me to try a gimlet again. It was the drink of choice was I was in my early 20's. I don't recall if it was a gin gimlet or a vodka gimlet, probably vodka.

I stopped drinking them after I got sick one night drinking a bad concoction of five gimlets, two beers, and three pieces of lemon chocolate cake. I was 24. After that night, I did not drink alcohol again for 2 years.

Do you gimlet drinkers prefer vodka or gin? How much Rose's Lime Juice to how much booze? I don't like sweet drinks at all.

karol

 

[jamespowers]

Myself I never use less gin than seven parts, and that's without using any ice. 1:10 I might shake gently with some ice. I had even asked for Plymouth London Dry Gin which in my opinion is the best of the slightly sweet gins, it's nice to drink straight up with a couple of ice cubes.

Gee, you are being generous with the vermouth. I probably get it down to 1:20. I prefer the taste of gin over vermouth. If you like vermouth that much have a vermouth cocktail. A jigger of sweet vermouth, a jigger of dry vermouth, 2 dashes angostura bitters and a cherry to top it off. Kind of medicinely to me but some like it.

Regards to all,

J

 

[jamespowers]

Do you gimlet drinkers prefer vodka or gin? How much Rose's Lime Juice to how much booze? I don't like sweet drinks at all.

Traditionally Gin but Vodka can be used just as well. 2 gin to 1 lime juice. That won't be sweet at all. You can also add the same amount of fresh lime juice but it will be more potent in the drink but you said you didn't like sweet.

Regards to all,

J

 

[K.D. Lightner]

Thanks, James -- I don't like sweet drinks at all. I drink dry white and red wine (favorite is a good Pinot Grigio), dry mixed drinks. (Some the things they use to concoct "martinis" these days in the martini bars, I consider fruit drinks -- not martinis).

In my martini, when I say a sploosh of vermouth, that is what I mean. The man from whom I learned to make martinis, has a spritzer at his bar and, when it calls for a martini with vermouth, he sprays it in the drink -- just enough to give the smell and slight taste of vermouth, the rest is good gin or good vodka or a combination thereof.

The sweetest drink I drink is my Gentleman Jack (Daniels) in a glass of ice and some cold spring water. Now, that is sweet!!

karol

 

[HaraldTheSwede]

Gee, you are being generous with the vermouth. I probably get it down to 1:20. I prefer the taste of gin over vermouth. If you like vermouth that much have a gin cocktail. A jigger of sweet vermouth, a jigger of dry vermouth, 2 dashes angostura bitters and a cherry to top it off. Kind of medicinely to me but some like it.

Regards to all,

J

I don't taste much vermouth in the dry Martinis I make. Just a hint to give it character. I wonder if you can taste the vermouth at all in 1:20? For the pure gin taste I just use ice cubes.

Speaking of Dry Martinis. They should be served with olives on the side as well as in the drink. The perfect snack to accompany a nice drink.