The Closed-Loop Gimlet is a tasty sour recipe from bartender Riley Dexter Brown, who named it in honor of the “closed loop” trend that encourages less waste and creative re-use of ingredients – in this case, reflecting the peels used in oleo saccharum that would have otherwise gone to waste.
It’s not really a Gimlet, but we can ignore that artistic liberty; the candy-orange flavor is so divine, we’d drink it by any name. Brown calls for orange-peel oleo saccharum specifically, but we made it with our usual house lemon-orange syrup, and it was divine.
The original recipe called for the drink to be served up, in a coupe glass, but we found that it was a bit too large for most glasses of that type. It’s also fairly sweet, and benefits from ice in the glass – so it was a no-brainer to serve it in an ice-filled short glass instead.
- 1½ parts Gin
- ½ part Elderflower liqueur
- 1½ parts Lemon juice
- 1 part Oleo saccharum
- ½ part Orange juice
Shake all ingredients with ice and strain into an ice-filled short glass. Garnish with a twist of lemon or orange.
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- Closed-Loop Gimlet at Edible Northeast Florida