The classic recipe, which is said to have originated on British naval ships in the 19th century, calls for a 50-50 mix of gin and Rose's lime cordial. Not only did the preserved citrus combat scurvy, but it also masked the taste of the unrefined, overproof spirit.
While the cocktail persevered, it wasn't properly embraced until the early 2000s, when revolutionary bars like New York's Milk & Honey began prioritising craft spirits and fresh produce. Slowly, that equal-parts ratio became a thing of the past as bartenders tinkered with the proportions and uncovered the potential for countless variations.
This story is from the May 2022 edition of Gourmet Traveller.
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This story is from the May 2022 edition of Gourmet Traveller.
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