Amazing recipe. And other than allowing natural maceration, it’s pretty time friendly bc it’s just juicing and putting the discard pieces in a cambro and weighing it. ;=>. We tried essentially the same method and we all agreed that it wasn’t what we were looking for in a lime cordial at all. Strain it with a fine-mesh strainer and bottle it. Made a 5:1 Gimlet with Old Raj which was epic. I assume the 1.5 ounces is a typo? Thank you. Eattillyoubleed.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. To come up with something better, I figured I’d just copy the ingredients from Rose’s Lime Cordial which is Sugar or HFCS, Water, Lime Juice, Natural Flavor, Citric Acid, a preservative and color. Measure juice. Squeeze out air and seal. Fresh lemon juice / lime juice for a infrequent cocktail maker. Not entirely sure as I just finalized the recipe yesterday. I assumed it was only for preserving, but want to make sure I’m not missing something. Both can be subject to moisture binding it, but it’s still ok once you’ve unstuck it from the packet, or carved some out of the shaker (should probably add a tiny desiccant/silica gel pack post opening). Prev Article. Other recipes out there call for fresh lime zest, which is definitely a step in the right direction, yet I still found something missing from those recipes. -40 Kaffir lime leaves. But you don’t make an apple better by just eating a pear. It’s also a great limey color. After all, it’s hard to ignore the result you get with Limoncello. Turn back and forth to help sugar dissolve. How to make: POUR lime and lemonade into ice-filled glass and lightly stir. A lot of bartenders out there adopt the fresh-lime-juice-and-sugar method of making lime cordial. Top with ice, roughly one large handful or eight good-sized cubes. Will be interesting to see how it tastes and holds up over time. That sounds delicious to be honest. The recipe on the side of the Rose’s bottle is pretty good, it calls for 1½ oz/45 ml gin to 1 oz/30 ml lime cordial. Fill it with ice and shake until cold. I gotta stop giving this shit away for free. I’ve matured, I’ll say, serving them now with your cordial. Honestly, either way works really well! I just made it and it tastes great. Back to Top. Great thing is playing around with different gins and ratios, for sure. Clearly there is no acidity, but it imparted the lime flavor and the particular bitterness of Roses, so I am likely going to start with that approach as a base. Just one bottle of Lucy’s Lime Juice provides the same amount of juice as 32 limes! I know, I’ve been trying to test the shelf life but I keep making people Gimlets! P.S. … No big deal, I’ll figure it out. And yeah, I haven’t had any last long enough to see how it holds up over time. However, the goal here was to make a syrup that replicated the positive qualities of Rose’s while using real ingredients. Browsing through Baker’s “The South American Gentlemen’s Companion” I came across a recipe that calls for “Rose’s unsweetened lime cordial”. And I’m sorry that limes taste too much like limes And that goal isn’t possible using the process you described. This week I might just have to A/B test this recipe with/without steeping coriander and cardamom in the 8oz hot water while zesting. I also noticed that the U.K. label notes that the cordial has 5% lime juice in its diluted form (4:1). While it’s a really nice idea, fresh lime juice and sugar in no way captures the tartness and bitterness of a proper lime cordial. Any tips?! Rose’s Lime Cordial in the rest of the world is made with lime juice, sugar, citric acid, and a couple of preservatives/colours – basically a mass-produced version of your recipe here. So, have you perhaps tried a method of using grain alcohol to extract the lime zest? Behold, oleo saccharum! It was in regards to making larger quantities and you couldn’t afford the time to zest hundreds of lemons and limes. This is the face of a very happy Thanksgiving turk, Well friends, it is with heavy hearts that tonight, Thanks to everyone’s participation in Elijah Cra, Thank you @willametteweek and @cohenesque for this, fresh-lime-juice-and-sugar method of making lime cordial, the Amaretto Sour recipe from a few years back, https://mixology.eu/en/new-improved-gimlet-cocktail/, Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 United States License, Another Figoli Quinn Website (Digital Ocean). Better late than never, I guess! Damn, dude! We’ve done the best we can to provide you with a wide range of choices with reviews and info on each. It has a lot more lime juice, less sugar, and a bit less citric acid (though total finished volume is not the same either): -115 g sugar 1. This should feel like you’re baking, not working in a factory. Thanks so much for this recipe. Second is the use of key limes versus normal limes, which make a sharper and more aromatic juice. 2:1 is a good starting point, I think. Click here to learn how to make this and other drinks for a slushie machine! I used Tanqueray Rangpur at home and it was wonderful. I always love showing up with a gallon jug of pre-mixed margaritas for the party, so I’ve…, And a Bottle of Rum: A History of the New World in Ten Cocktails, by Wayne Curtis, Cocktail: The Drinks Bible for the 21st Century, by Paul Harrington. Let me know whether you have any modifications. I just made this and used Ransom Old Tom gin for one Gimlet and Junipero for the other and went 2:1 gin to cordial. I plan on drinking this tomorrow while the world burns on election night…, How does it compare to the “employees only” lime cordial? -270 ml hot water Self-explanatory. Probably only worth it to the true cocktail enthusiast. I would imagine that would work just fine. zomg. This work is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 United States License. Peel zest of limes into gallon ziptop bag with 2 cups of sugar. Add the rum, lime juice, and syrup to a cocktail shaker. Hmm, looks like after having just a couple of these, it becomes impossible to take criticism. 3. Glad you found a substitute you enjoy making and drinking! And before the party, make sure to have a big lime supply. Did you happen to experiment with coriander/cardamom – something along the lines of The 12 Bottle Bar recipe? Certainly the result of hours of trial, error, mistakes, and practice from a master. Your email address will not be published. Added to Favorites Removed from Favorites. Bells and whistles seem to be the norm everywhere and then I found your recipe. Fill it with ice and shake until cold. I personally don’t find lime juice that has been simmered on the stove for half an hour to be particularly delicious or fresh-tasting. Put the top on your shaker, and make sure it’s secure. Almost essential! If the goal was to just make a syrup that tastes good, then yeah, I could have made pretty much whatever. This is a good time to remind everyone that while syrups and cordials on their own might seem “too” sweet, they’re intended to be sweet in order to provide flavor and background when mixed into a cocktail. I guess I’ll have to experiment with it! Close. Though I do like them shaken at home. It should be loud and cathartic, and if you have a dog, it should start barking at you. You should discuss the process you used and the various tasting notes that came back. Yeah, I tried that too, but the flavor didn’t work and it was too labor intensive for my needs. But, in case you haven’t seen their ingredient deck: It’s actually a pretty solid Gimlet recipe and it’s the one I use with this homemade lime cordial, though you might like to bump up the gin to 2 oz/60 ml for a stronger drink. DASH bitters onto surface of drink and serve with straws so drinker can stir in Angostura. I just spilled a little and it took more restraint than it should have to keep from licking it off of the counter. Refrigerate 24 hours. In fact, I may go through classic cocktails that call for lime and simple and just sub in the cordial and see what happens. Fresh lemon juice / lime juice for a infrequent cocktail maker. You’re fast! Don’t leave it out! Tanqueray No. This is exactly what a microwave is for. Absolut Vodka, Soda Water, Lime Juice, Lime. - Put down your lime squeezer! I haven’t carried a bottle of Rose’s in my bars for nearly twenty years because it’s so bad. 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