In the eclectic cocktail scene, few drinks offer the detailed customization that a Martini does. You can have it dirty, with a twist, with an olive, and even specify your preferred spirit, gin, or vodka. As someone with a certain penchant for flavors on the sour and sweet spectrum, I was yet to find a cocktail that could truly hit home until a visit to the Long Island Bar on Atlantic Avenue in Brooklyn, New York. Here, I was introduced to the ever-refreshing Gimlet, served on the rocks, which delivered a delightful harmony of tart and sweet flavors.

The Gimlet sets the bar high for perfection in a cocktail. This exclusive blend of tart, sweet, refreshing qualities coupled with a potent kick places it a class above lower-alcohol cocktails. The traditional recipe for a Gimlet incorporates gin, fresh lime juice, and a dash of simple syrup. However, many bars today still resort to the time-honored recipe of using Rose’s Lime Cordial, balancing nostalgia with modern preferences. Although Rose’s Lime Cordial has its moments, the tangy zest of fresh lime juice was instrumental in restoring the Gimlet to contemporary cocktail menus.

Toby Cecchini, the seasoned bartender at Long Island Bar, presents a novel twist to the traditional Gimlet by using a house-made lime-ginger cordial which echoes the flavor profile of Rose's Lime Cordial. The unique blend introduces the warmth of ginger while maintaining a dominant citrus flavor, derived from a fusion of ginger juice and oleo saccharum extracted from lime peels and sugar. The defining feature of Cecchini’s Gimlet? It’s served in a rocks glass, over ice.

Gimlets are traditionally shaken with ice and then strained into a cocktail glass, preferably one with a stem. Despite the aesthetic appeal, this serving method is not ideal for a Gimlet. A short rocks glass, filled to the brim with ice, is the perfect container to serve a Gimlet.

Interpretations of the Gimlet served on a rock vary extensively. Some places in New York City serve it in a tall Collins glass with a straw, while others prefer a traditionally styled rocks glass. My pick of the bunch came from the highly acclaimed TriBeCa restaurant, The Odeon. Here, the Gimlet was served in a neat glass-a uniquely crafted miniature rocks glass style-with just two or three ice cubes.

Serving a Gimlet on the rocks is not about frivolous flamboyancy, it adds function. The ice ensures that the lime juice stays tart and refreshing, rather than reaching room temperature, especially during the summer season. The short glass also minimizes spillage while navigating a crowd, and the ice helps the drink last longer - a necessity considering the hefty cocktail prices in NYC.

There's some controversy around this departure from tradition. Simon Ford, the founder of Fords Gin, argues that the Gimlet has such a long history that its "correct" recipe and serving method are frequently up for debate. However, veteran bartender Stanislav Harcinik from Slovakia's Mirror Bar remains a staunch purist, asserting that a classic cocktail like the Gimlet should not deviate from its original recipe, even in terms of presentation.

Ford also draws a parallel between the Gimlet to a Margarita, noting that while different establishments may serve the same drink differently, it remains a Margarita nonetheless. I personally believe my ideal Gimlet is best served over ice in a compact glass to keep it ultra-cold. So, fill up that short glass with a few ice cubes, shake up some good-quality gin with lime juice, and pour me a Gimlet that fulfills my desire for both sweet and tart. Enjoy!