The Gimlet traces to the British Royal Navy in the late 19th century, where surgeon Thomas Gimlette mixed gin with lime cordial to ward off scurvy at sea. The historical build used Rose's lime cordial; the modern bar standard is fresh lime juice with simple syrup. We pour Saxzi One gin.

Temperature, dilution, and respect for the ratio. Shake and strain in a chilled coupe, served cold enough that you taste the structure before the sweetness. Garnish at the moment of pour - it carries aroma, not body.

Any of the World's 50 Best bars will have a take. Closer to home, look for a bar where the bartender opens the bottle in front of you and stirs without checking a recipe card. That's the sign you're in a serious room.

Skip it, or swap in the closest cousin you have. The garnish carries aroma and signal, not structure - the drink still pours as a gimlet. A clean citrus peel is almost always a defensible substitute.

Use the serving toggle above the ingredient list - it rescales every pour live (multiply the ml, keep the technique). For 8+ guests, batch the spirit measures into a jug ahead of service, leaving citrus and garnish to the moment of pour so they stay bright.

Because Saxzi One gin - which is salt-led and savoury, with a cleaner backbone - lifts the build without rewriting it. The recipe stays the recipe; the gin just gives it a clearer Mediterranean accent on the finish. Use whatever gin you like, but if you happen to have Saxzi One on the shelf, that's the version we'd pour for you.