Avery's Gimlet Up

Improving on a Classic
Have you ever had a favorite bar for appetizers and happy hour -- only to be royally disappointed when the bartender moves on and the drinks tank? That happened to us at Roy's in La Jolla a while back. The drinks became syrupy touristy concoctions. We stopped going.

Then our friends invited us to join them there -- and we were in for a head-spin. A new-to-us bartender named Avery not only made up drinks for us when we described what we like -- the Square One Cucumber & Lemon was a summer's garden in a glass -- he also improved on one of our own house favorites: the Gimlet Up. 

How is this possible?

The Inspiration Avery the bartender charmed us. He claimed we looked like movie stars and knew a lot about gin gimlets. He said many gimlets can be overpowering. We nodded, transfixed. His gimlet was perfectly balanced, herbal, and crisp. Simplicity in a glass. Oftentimes, the juniper in the gin can feel too fragrant, the lime can be too tart or bitter, or the bartender can really mess things up with too much Roses lime juice or worse, triple sec or sweet and sour. That's no gimlet. Avery suggests: When you taper back the sweet and the sour and let the basil come through, you'll end up with a more sophisticated drink. Thank you, Avery!

The Cocktail Recipe : Avery's Basil Gimlet Up 2 1/2 oz gin (Tanqueray 10 is one smooth gin; even yummier if you can find it on sale) juice of one quarter lime teaspoon simple syrup 2 sweet basil leaves, one torn up, one to float on top (regular fresh basil works, too) Fill shaker with ice, gin, lime juice, and torn up basil. Throw the squeezed lime wedge in, too. Shake vigorously. Then shake one more time. You want to get ice crystals on the top of your drink. Strain into a cocktail glass and float a freshly washed basil leave on top. Want new happy hour tips and tricks? Be a fan of Thursday Happy Hour on Facebook. Or follow us on Twitter: @thurshappyhour.

Drink gin in moderation. Don't drink and drive. Don't let possums anywhere near an open door at dusk to your house that leads to dark, cozy spaces. Even if there's a sweet basil plant guarding the door. We believe we have another possum hiding out in our garage. Are Possum Hunts an annual tradition? More on that later.

Copyright © 2009, Pybop, LLC (for thursdayhappyhour.com). All rights reserved.

The Inspiration Avery the bartender charmed us. He claimed we looked like movie stars and knew a lot about gin gimlets. He said many gimlets can be overpowering. We nodded, transfixed. His gimlet was perfectly balanced, herbal, and crisp. Simplicity in a glass. Oftentimes, the juniper in the gin can feel too fragrant, the lime can be too tart or bitter, or the bartender can really mess things up with too much Roses lime juice or worse, triple sec or sweet and sour. That's no gimlet. Avery suggests: When you taper back the sweet and the sour and let the basil come through, you'll end up with a more sophisticated drink. Thank you, Avery!

The Cocktail Recipe : Avery's Basil Gimlet Up 2 1/2 oz gin (Tanqueray 10 is one smooth gin; even yummier if you can find it on sale) juice of one quarter lime teaspoon simple syrup 2 sweet basil leaves, one torn up, one to float on top (regular fresh basil works, too) Fill shaker with ice, gin, lime juice, and torn up basil. Throw the squeezed lime wedge in, too. Shake vigorously. Then shake one more time. You want to get ice crystals on the top of your drink. Strain into a cocktail glass and float a freshly washed basil leave on top. Want new happy hour tips and tricks? Be a fan of Thursday Happy Hour on Facebook. Or follow us on Twitter: @thurshappyhour.

Drink gin in moderation. Don't drink and drive. Don't let possums anywhere near an open door at dusk to your house that leads to dark, cozy spaces. Even if there's a sweet basil plant guarding the door. We believe we have another possum hiding out in our garage. Are Possum Hunts an annual tradition? More on that later.

Copyright © 2009, Pybop, LLC (for thursdayhappyhour.com). All rights reserved.

Comments

[Avery Fleischmann]

Hi Shelly and Gary!
Thank you for the wonderful company the other night. I am flattered to know I was able reintroduce you to what Roy's should always offer it's guests. It is so refreshing to have guests join me at work that offer as must quality and inspiration as I hope to deliver.

For those of you who really want to enjoy this cocktail at home you can make your own simple syrup from scratch and it is super easy...

Just mix equal parts of
...Almost boiling hot water...
...White granulated sugar...
The sugar will disolve faster in really hot water. Cool it in the fridge before using it and it will keep for weeks. Enjoy!

-Avery

[Erin]

Oooooh. I love gimlets and can't wait to try one with basil. Sounds delish.

[Kathleen]

I adore gimlets. This one sounds and looks perfect!