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Women's Movement (beta) Women on the Outside.
Good Eats: Triple Lime Gimlet
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ESSENTIAL ECO: THE CLEAN PLATE CLUB, GREEN SCHOOL SUPPLIES, AND FRACK A CCOUTREMENT: DEUTER COMPACT A IR EXP 8 SL GOOD EATS: TRIPLE LIME GIMLET FIVE THINGS I’VE LEARNED: NIKKI KIMBALL COVET: HÖVDING I NFLATABLE HELMET
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We love fall—a time of transition for wardrobes, gardens, outdoor gear, and, of course, even cocktails. For those of you that are fans of everything from après-ski to après-hike, this season ushers in divine drinks that give a nod to the past. According to new research from Mintel Menu Insights, cocktails that are described as “classic” on menus have increased by a whopping 76% since 2009. The popular retro drink, the Manhattan, has seen a 35% increase on menus since 2009, while the Gimlet is up 63%, Sazerac is up 57% and the Side Car has jumped 50%. “Bartenders and cocktail geeks are taking a very academic approach to mixing drinks, and many are learning the history and the evolution of iconic cocktails,” says Kathy Hayden, senior foodservice analyst at Mintel. We’re hooked on the Gimlet, a light, limey, little number that transitions perfectly from our summer standby, the Mojito. Here, beverage director Rob Stoops from Sweet Basil, the wildly popular Vail, Colorado-based restaurant that has made imbibing an art form (and was named Colorado’s Most Popular Restaurant via a Zagat survey), serves up a divine concoction for a modern spin on the classic. Cheers. Triple Lime Gimlet 2oz Tangeray Rangpur gin 1oz Kaffir lime syrup 1oz Lime juice (1/2 lime) Served on the rocks Garnished with a Kaffir lime leaf
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