Component
Lime Cordial
Lime cordial is a sweetened lime concentrate used in cocktails like the Gimlet in place of fresh juice and simple syrup. Jeffrey Morgenthaler's blender method combines hot water, sugar, fresh lime juice, grated lime peel, and a substantial dose of citric acid in a blender for thirty seconds, then strains the result into a bottle. The high citric acid load keeps the cordial bright and shelf-stable for months refrigerated, while the grated peel carries the aromatic oils.
Ingredients
- 250 g sugar
- 240 ml (8 oz) hot water
- 45 ml (1½ oz) fresh lime juice
- 8 g freshly grated lime peel (about 1½ oz / 45 ml by volume)
- 25 g citric acid (about 1 oz / 30 ml by volume)
Method
- Combine the sugar, hot water, lime juice, grated lime peel, and citric acid in a blender.
- Blend on medium speed for 30 seconds.
- Strain through a fine strainer into a clean bottle.
- Refrigerate. The cordial is ready to use immediately and integrates further over the next few hours.
Pro tip
The citric acid is doing the heavy lifting. The 25 g dose is what turns lime juice and sugar water into actual cordial and keeps it shelf-stable for months. Do not reduce or substitute it.
Frequently asked
How long does this lime cordial keep?
Several months refrigerated. The 25 g citric acid load keeps the cordial bright and stable far longer than a sugar-and-juice syrup would last. Trust your nose. If it smells flat or tastes muddy, throw it out.
Why so much citric acid?
Citric acid is what makes this a cordial instead of lime-flavored sugar water. The 25 g dose carries the acidity you would otherwise get from a larger pour of fresh juice, locks in the oils from the grated peel, and gives the cordial its shelf life. Do not skip it or sub in lemon juice.
What does the cordial replace in a Gimlet?
Both the lime juice and the sweetener. A classic Gimlet built on this cordial is 2 oz gin to 3/4 oz cordial, stirred over ice, strained into a chilled coupe. No additional lime juice.
Can I use standard granulated sugar instead of superfine?
Yes. Superfine dissolves into the oleo-saccharum faster, but standard granulated works as long as you give the hot water step time to fully dissolve the sugar before adding the lime juice.
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