Pentire Adrift | Alcohol-Free Pentire x HOLM Rhubarb Gimlet
Whether you prefer a gimlet or a martini, you are probably here because you're looking for an alcohol-free alternative. Look no further than this delicious non-alcoholic Pentire Adrift and rhubarb gimlet. Replacing lime with rhubarb adds an additional depth of flavour and the substitution of gin for Pentire is nothing short of genius. We take a look at the origins of the gimlet cocktail and the difference between that and a martini. Then we'll explain the best food pairings for this delightful drink and of course, we'll tell you how to make it.
Origins of the Gimlet Cocktail
The gimlet cocktail has a fascinating origin story that is widely accepted. It is credited to Rear-Admiral Sir Thomas Gimlette, a naval doctor in the 19th Century. At the time, many sailors were suffering with scurvy due to consuming insufficient vitamin C. The British navy realised that citrus juice worked as an antidote to the disease and started to issue a daily ration of lime juice. Gimlette was aware that the taste of lime juice was bitter and unpleasant, so he prescribed consuming it with the daily ration of gin given to officers.
Whilst officers were given gin each day, sailors had rations of rum. The same method of consumption led to the creation of grog, which had a similar recipe to that of Daiquiris today. British sailors soon became known as limeys.
These days, a gimlet may be made with fresh lime juice or lime cordial. In fact, Rose's lime cordial was carried on all ships by law from 1867 and served daily to the crew. As with most cocktails, variations have occurred over the years. The use of rhubarb in this non-alcoholic gimlet provides the bitterness you would expect from lime, but adds an exciting twist to the flavour of the cocktail.
What's the difference between a Gimlet and a Martini?
We are often asked what's the difference between a gimlet and a martini? With both cocktails being made from gin, there is often some confusion. However, the gimlet is traditionally gin and lime, whereas the martini is gin and vermouth.
The Gibson cocktail is another gin-based drink. Many people ask what is the difference between the Gibson and the gimlet, or what is the difference between the Gibson and the Martini? The truth is, the Gibson is much closer in composition to the martini than the gimlet. Gibsons and martinis are both made with gin and dry vermouth. In fact, only the garnish is different on each. Martinis tend to be served with an olive or a twist of lemon, while the Gibson is served with a cocktail onion.
Alcohol free Pentire Rhubarb Gimlet food pairings
Rhubarb pairs beautifully with other fruits such as apples, berries, apricots, nectarines, peaches, plums, citrus fruits and strawberries. It also goes well with spicy flavours like ginger and black pepper. So, we're going to go for these as the basis for our food pairings. They may all sound a little on the sweet side, but there are lots of savoury options too.
- Carrot, ginger and black pepper soup
- Black pepper tofu and asparagus
- Goat's cheese and apricot crostini
- Lemon and pea risotto
- Coconut and ginger curry
- Moroccan apricot tagine
- Eton mess
- Apple pie
- Grilled peaches
How to make alcohol free Pentire Rhubarb Gimlet
Don't be put off by having to make your own syrup for this cocktail. You can make it in a batch and keep it in the fridge, or simply buy some sugar syrup, heat it up and add the rhubarb to it before blending. The cocktail itself is simple to make and tastes delicious.
- 50ml Pentire Adrift
- *25ml Rhubarb, lemon & rosemary syrup
- Sprig of Rosemary
- Slice of dehydrated rhubarb
- Chill your chosen glass in the freezer.
- Add the Pentire, rhubarb syrup and the sprig of rosemary to a cocktail shaker with ice.
- Shake hard.
- Strain into the chilled glass and garnish with a shard of dehydrated rhubarb.
*How to make the Rhubarb, lemon & rosemary syrup
- 200g Fresh lemon juice
- 400g Caster sugar
- Half a stem of Rhubarb, roughly chopped
- Strain lemon juice into a saucepan and bring to a gentle simmer.
- Add sugar and take off the heat.
- Stir to dissolve before adding half a stem of rhubarb (roughly chopped) and blend.
- Fine strain before leaving to cool.
- Bottle in a clean container, store in the fridge and use within 2 weeks.
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