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
Sidecar (cocktail) the drink to an American army captain in Paris during World War I and named after the motorcycle sidecar that the captain used. Both MacElhone and Vermiere state the recipe as equal parts cognac, Cointreau, and lemon juice, now known as "the French school". Later, an "English school" of sidecars emerged, as found in the "Savoy Cocktail Book" (1930), which call for two parts cognac and one part each of Cointreau and lemon juice. According to Embury, the original sidecar had several ingredients, which were "refined away". Embury also states the drink is simply a daiquiri with brandy as its