Gimlet is a generic name for any cocktail based on gin and lime juice. It originated in the early 20th century. The most commonly accepted source of the name is the reference to the drilling tool with the same name – perhaps due to the piercing effect of the sharply acidic lime juice and the gin. There is another story of an English naval Doctor concocting this to make the sailors drink lime juice to avoid scurvy but that story is mostly discredited today.

This has muddled cucumber, mint leaves, Hendricks (this gin has a hint of cucumber), lime juice and sugar syrup. Perfect for a warm afternoon lazing by the pool.

This summer drink has an interesting story behind its name. Legend has it that in the 1870s, there was a hoax that spread around where at bars in New York and Pennsylvania, a bar guest would incense up the next guest who was undoubtedly drunk by informing him of a Tom Collins who was speaking ill and making false accusation about the guest in a nearby place (often bar). As the agitated guest would leave (purportedly to take revenge in that drunken state), the original guest would have a laugh – and probably even finish off the drink. This is usually documented as the “Tom Collins Hoax of 1874”.

The real origin of the drink is not fully established with some claiming it came from Ireland in the late 1700s while some others pointing out the confusion with another drink called John Collins that existed before Tom Collins.

In any case, in the late 1800s and early 1900s, Tom Collins did become very popular and then as quickly lost its popularity. While not very popular in US today, most of Tom Collins is still consumed in the North East.

Tom Collins comprises of gin (I used Hendricks here), lemon juice, granulated sugar and soda water. Different literature suggest different garnishes. All suggest a red cherry. Additionally some suggest an orange peel. I think a lemon slice or lemon twist (The 1986 version of Book of Cocktails agrees with me) would go better with the lemony taste in the drink. It is always served in a Collins glass.

Referred to as a Scottish Guard, this is made with Bourbon Whiskey (I used Four Roses Small Batch) with lemon juice, orange juice and grenadine. The origin of the name is commonly attributed to the fact that this was a very favorite drink in the Officers’ Mess in Scots Guard. This is supposed to be served in a martini glass but I decided to play against the rules.

Office work over, came back home and made a beeline for the bar. She wanted a gin based drink but I was in the mood for some bourbon. So two cocktails tonite.

First, hers – on the right. This is a variation of standard gin and tonic. The Gin is Tanqueray Rangpur. Rangpur is a part of Bangladesh that is famous for a citrus fruit that looks something like a mix of lemon and mandarin orange. It is often refered to as a lime but the taste is distinctly different. The Tonic Water is Fever Tree Indian Tonic Water. The quinine is sourced from the Republic of Congo and Rwanda while the ginger comes from India and Cote d’Ivoire. A slice of cucumber slipped behind the ice brings out more freshness in the drink.

Then, his – on the left. Usually referred to as a Scottish Guard, this is made with Bourbon Whiskey (I used Four Roses Small Batch) with lemon juice, orange juice and grenadine. The origin of the name is commonly attributed to the fact that this was a very favorite drink in the Officers’ Mess in Scots Guard. This is supposed to be served in a martini glass but I decided to play against the rules.

White rum with ginger beer…