Gimlet served in two cocktail glasses


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(3 ratings)

Prep: 5 mins Cook: 5 mins


Serves 1

Gin lovers rejoice: learn how to master a perfect gimlet and make your own lime syrup as part of it. Garnish with edible flowers for a final flourish

Nutrition and extra info

Nutrition: Per serving

  • kcal294
  • fat0g
  • saturates0g
  • carbs40g
  • sugars40g
  • fibre0g
  • protein0g
  • salt0.01g


    For the lime syrup (optional)

    • 2 limes, zest and juice



      The same shape, but smaller than…

    • 200g caster sugar

    For the cocktail

    • 50ml lime cordial or homemade lime syrup
    • 50ml gin



      Gin has enjoyed a huge revival recently. It's usually served alongside tonic water (a…

    • ice
    • slice of lime or edible flower to garnish (optional)



      The same shape, but smaller than…


    1. If you’re pushed for time you can use shop-bought lime cordial but it really is worth the extra few minutes if you can make your own. To do this, put the grated zest into a saucepan. Squeeze the juice into a measuring jug – stop when you get to about 60ml then top it up with water so you have 100ml of liquid in total. Pour this into your pan with the sugar. Heat very gently, stirring occasionally just until the sugar has dissolved but don’t let it boil. Strain the mixture into a heatproof jug and leave to cool.

    2. To make the gimlet, put a martini or coupe glass in the fridge to chill. Pour 50ml of lime syrup or cordial into a jug or tall glass and add a few ice cubes and the gin. Stir, until the outside of the container feels very cold. Strain the mixture into your chilled glass and garnish with a slice of lime or edible flower.

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    Comments, questions and tips

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    31st May, 2019
    Two HUNDRED grams of sugar to make ONE gimlet??? With 60ml of lime juice and 40ml of water? I think you got a bit carried away with the 0000s. You owe me a bottle of gin.
    8th Sep, 2019
    200g of sugar goes into the lime syrup, for which you only use 50ml of the 360 off ml made. Just over 50% of the syrup is sugar - so 30g of sugar or just over two tablespoons. Worked well for me - I think i’ll have that bottle of gin now...
    Paul McCarthy's picture
    Paul McCarthy
    7th May, 2020
    Please could you explain the quantities as I have seen the other comment and the response and don’t agree with the response. 200g of sugar is dissolved into 100ml of liquid. Half of this is used in a gimlet. That’s a lot of sugar. 200g sugar doesn’t take up 200ml when dissolved. So where does 360ml come from?
    lulu_grimes's picture
    11th May, 2020
    Hello Paul, I've checked the recipe with Miriam. To make one gimlet you need 50ml of lime cordial and 50ml of gin. You can use shop bought lime cordial, or if preferred use the one in the recipe. For the cordial recipe you use 200g of sugar and 60ml lime juice topped up to 100ml with water, should give you approx. 260ml syrup in the end (it will weigh around 300g though). Does that make sense? you can refrigerate the remaining cordial. Lulu
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