Weren't we just? I know schmope and I often are, and I mentioned them in the post below this one. There was a Twitter discussion, marginally, about whether to use Rose's for a gimlet or make your own syrup. It used to be absolutely de rigueur to use Rose's Lime.
But that was when it was made with sugar. In this country, at least, that is no longer so. In my blog, I will never get into the complexities of why I think high-fructose corn syrup is more bad for you, or why I loathe the corn industry. I'd rather talk about aesthetics. Drinks made with any corn syrup leave phlegm in your throat and have a very slightly metallic flavor. Yuck. I admit I'm *almost* a super-taster. I can tell the difference, often, between beet sugar and cane sugar, for example. Artificial sweeteners give me the crawls. But whether or not you can taste the difference between all these sweeteners, I'm sure you can feel them.
Anyway. A gimlet is 4 parts gin to 1 part lime syrup. Use Rose's, if you like, but if you use a "jug gin," it'll be extra cloying. A gimlet made with premium gin will be crisp and sharp. Depending on the one you choose, the varying botanicals will lend more spice or more floral to the drink. A cucumber garnish is lovely with a Hendrick's or Martin Miller gimlet. I first learned to love a gimlet made with Tanqueray Ten, and though I rarely buy it these days, I would recommend it for this drink.
A vodka gimlet, same principal. Now, it must be apparent that they're not my thing at all. I firmly believe vodka should usually not be a substitute for gin. I think it's better for other stuff; mainly fruity or fizzy tall drinks or short drinks with intense liqueurs. Or if you're a drunk and want a quick alcohol delivery. But it would lend itself to some interesting gimlet garnishes; strawberries, for example, or nearly-frozen raspberries or blackberries.
I do feel gin sometimes can be an interesting substitute for vodka, but not always. It's good in a Bloody Mary, for example, but I wouldn't use it for a White Russian.
Here's the magazine that ad came from, and another ad from the same issue.
Apropos of—not much—gonna stick this here because I don't want every post in this blog to be about cocktails—here's a neat two-page cocktail recipe spread from a coffee cookbook sponsored by Maxwell House (it's downstairs; I'll properly cite later.) It's fairly large when you view it full-sized.
The next post will feature another unpleasant old cookbook photo, but it's getting on toward cooking season so soon I'll share some more of my own recipes, as well.
This is the only brand of vermouth I buy. Some things are too good to mess with.
This ad is from the May, 1964 issue of Playboy Magazine. I will probably share more scans from it at my other blog, liliales.
Classic Martini: 3 oz premium gin, 1/2 oz (1 tbs) Noilly Prat dry (French) vermouth, shake and strain and garnish with a lovely lovely olive. And an onion, if you're me. This is the contemporary standard of six parts gin to one part vermouth. People who sneer at vermouth probably aren't tasting the best stuff. It's not a martini without it.
Mer's Perfect Manhattan*: 3 oz premium bourbon, 1/2 oz Noilly Prat dry vermouth, 1/4 oz Noilly Prat sweet (Italian) vermouth, shake and strain into a cocktail glass or pour over a rocks glass with ice. Garnish with two cherries, because the bourbon makes them delicious, and you can share one.
*Usually a Perfect Manhattan has equal parts sweet & dry vermouth. A regular Manhattan has only sweet vermouth, and a Dry Manhattan only dry, both traditionally with a couple of shakes of bitters, which you leave out of the Perfect. I like my own balance best. However you make it, the proportion of four parts bourbon to one part vermouth works nicely.