VODKA GIMLET

COUPE
ETHANOL 19 G131 KCAL FROM ETHANOL3.9 OZ SERVED

SPEC

2 oz · 60 mlVODKA40 %
¾ oz · 22 mlLIME JUICE
½ oz · 15 mlSIMPLE SYRUP

1 oz taken as 30 ml in the metric column.

METHOD

  1. 01SHAKE ALL WITH ICE
  2. 02STRAIN INTO CHILLED COUPE
  3. 03GARNISH WITH LIME WHEEL

A variant of Gimlet.

1 oz taken as 30 ml in the metric column.

STRENGTH // WORKED

Pre-batch3.25 oz mixed with ice, 0.8 oz of it pure alcohol
MeltShaken: +20 % of the pre-batch, +0.65 oz of water
Served3.25 + 0.65 = 3.9 oz in the glass
Strength0.8 ÷ 3.9 = 20.5 % ABV as served
Ethanol0.8 oz × 29.57 ml × 0.789 g/ml = 19 g · about 131 kcal from the alcohol alone

IN THE GLASS

FURFURAL

FROM VODKA GRAIN TRACE · the toasted/caramel note

Formula
C₅H₄O₂
Mass
96.08 g/mol
IUPAC
furan-2-carbaldehyde

The toasted-almond / caramel note in aged port, madeira, and amontillado sherry, formed when sugars in the wine slowly oxidize during long oxidative cask aging. Also in roasted coffee, baked bread, and any food that's been browned through Maillard chemistry. The deeper the toast on a bourbon barrel, the more furfural extracts into the spirit; the longer the madeira sits in the estufa, the more accumulates.

CITRAL

FROM LIME · the lemon aroma

Formula
C₁₀H₁₆O
Mass
152.24 g/mol
IUPAC
(2E)-3,7-dimethylocta-2,6-dienal

Lemon's defining note: technically a mix of two geometric isomers (geranial and neral) that read as the same aroma to the nose. Lemon peel, lemongrass, lemon verbena, and Indian chai all carry it. In cocktails it's what a lemon twist contributes that lemon juice can't: the volatile expressed from the oil glands, not the acid from the pulp.

CHEMISTRY

Vodka in place of gin. Citral from the lime runs unopposed without juniper terpenes. The sour-sweet frame is the same, with a cleaner finish.

VODKA // NEARBY