Richmond Gimlet | Peri's Place For Recipes

Richmond Gimlet
Prep Time
3 min


  • 1 oz Fresh squeezed lime juice
  • ¾ oz Simple Syrup
  • 2 oz Tanqueray 10 Gin
  • Sprig Fresh mint


In a shaker with crushed ice add the leaves from a stalk of fresh mint. Tear off the little bud at the top of the mint stalk, to use for garnish later. Add the simple syrup and fresh lime juice, and muddle the juice, mint and ice until the mint is fragrant. Do not over muddle the mint to pulp as you will make it bitter by extracting the chlorophyll. Just muddle until you smell the mint.

Add the Tanqueray 10 gin. Other gins can be used, but Tanqueray 10 seems to be the most suited for this summery cocktail. Avoid overly perfumey gins as they will over power the mint.

Shake, and strain into an icy tall glass. Take the bud from the tip of mint you removed earlier and pinch it to bruise the mint and open the aroma, and float in the glass.

Good to Know

This cocktail like nothing else captures summer in a glass. Full credit goes to Jeffrey Morgenthaler for the recipe.