Wrong again, Random. He was asking how to order a gimlet at the bar, not make one at home. I’ve yet to be at a bar where they keep the vodka in the freezer.
Besides, there’s nothing wrong with Rose’s.
Well, to be fair, I’d like to know how to make a good gimlet at home, and the ones I’ve made haven’t been very tasty. I did wonder whether the delicious gimlet I got once was made with fresh lime juice and simple syrup, though–I didn’t see where she got the ingredients. But later gimlets at the same bar have been mediocre, so I’m guessing it was in the preparation, not the ingredients.
FWIW, I love fresh lime juice, and am pretty sure I can tell the difference between it and Rose’s.
Daniel
Well, I certainly don’t want to go to hell, so I’ll try keeping it on the bar next time. I thought the only reason to shake with ice was to allow some of the ice to get “minced”, as it were, so it’ll end up in the glass. Not that I want it on the rocks, of course, but I feel that some tiny slivers of ice in the finished drink add to the enjoyment.
While this is a feature that those who shake their martinis enjoy (me included), you still need some melting to occur. It “softens” the drink a little.
Those who stir their martinis don’t get the ice “shards” you refer to (not much anyway), and they belive that theirs’ is the one, true way. Please bear in mind that in no way am I arguing that shaking is the proper way to make a martini. I’m just saying…lotsa people do it. 