|Rangpur Gimlet (inspired by Manny at Parcel 104)|
Every now and then a drink comes along that just makes your taste buds sing. Recently I was at Parcel 104 in Santa Clara, CA, which by the way, is a foodie's paradise - fresh, seasonal ingredients selected from small organic farms in the area make up their creative menu. Anyway, my friend Shirley Betz and I strolled up to the bar expecting to enjoy a decent cocktail and some girl talk, but what we stumbled upon were the most amazing cocktails either of us had ever had.
Manny, the bartender.. actually let me stop right there.. he's not just a bartender, he's a master mixologist. Well, Manny served us what he has dubbed as the "Rangpur Gimlet", a smooth lime concoction that is both tangy and mildly sweet. He and another bartender created this cocktail, along with many others on the menu. If you're in the Bay Area, you should definitely make your way over to Parcel 104.
This cocktail was so good, I decided to try and recreate it myself. My taste buds are starting to hum so I think (hope) I may have done it justice.
- handful of fresh mint (about 8 leaves)
- 2 ounces Tanqueray Rangpur Gin (a typical 'shot' is 1 1/2 oz but I liked this with 2 oz)
- 2 ounces freshly squeezed lime juice (about 1 1/2 limes)
- 2 ounces simple syrup (made with equal parts sugar and water, heated just until sugar melts - syrup should be cooled or at room temperature before using)
Place mint, gin, lime juice, simple syrup and ice in a cocktail shaker and shake with wild abandon. Strain and pour into chilled martini glass, garnish with fresh mint leaf, and enjoy the cool, refreshing lime goodness.