Gimlet (cocktail) A similar lime juice cocktail using rum instead of vodka or gin is the daiquiri. David A. Embury gave a gimlet recipe (called a Gin Sour) in "The Fine Art of Mixing Drinks" (3rd Ed., 1958), calling for an 8:2:1 gin/lime (or lemon) juice/simple syrup ratio plus garnish. Eric Felten essentially repeated this in his "How's Your Drink" column in "The Wall Street Journal" Weekend Edition of August 4, 2006: William L. Hamilton gave this recipe in his "Shaken and Stirred" column in "The New York Times" on September 15, 2002: A gimlet served at the Fifty Seven Fifty Seven
Death in the Afternoon (cocktail) sugar cube and several dashes of bitters be added to the glass prior to the main ingredients. The cocktail is milky in appearance on account of the spontaneous emulsification of the absinthe (or substitute), and bubbly, which it takes from the Champagne. After the first sip, however, it becomes significantly less bubbly. Harold McGee, dining and wine writer for "The New York Times", said that it "seemed a waste of effervescence" (though substituting Pernod for the absinthe). Death in the Afternoon (cocktail) Death in the Afternoon, also called the Hemingway or the Hemingway Champagne, is a cocktail made up of