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
GI cocktail GI cocktails may be unnecessary for treating dyspepsia.. The treatment may also provide relief for hiatal hernia patients suffering acute symptoms. GI cocktail A gastrointestinal cocktail, (also known as a GI cocktail or gastric cocktail), is a generic term for a mixture of liquid antacid, viscous lidocaine, and an anticholinergic primarily used to treat dyspepsia. The GI cocktail may also deceptively mask pain originating from the heart. There is a wide variety of GI cocktail recipes in use today. A very popular one is a mixture of Maalox, viscous lidocaine, and Donnatal, in equal parts. A mixture of 10–30 ml