Garden Gimlet with Grilled Gremolata Limes

This refreshing spring cocktail is a bright, garden-inspired twist on the classic gimlet. Featuring our Elderflower White Balsamic Vinegar muddled with cucumber, gin, and fresh lime juice, it is crisp, floral, and perfectly balanced. Finished with a grilled lime garnish brushed in Gremolata Infused Olive Oil, this cocktail is as flavorful as it is elegant.

Perfect for spring sipping, brunch gatherings, or warm evenings on the patio.

Makes 4 cocktails 

Ingredients: 

2 limes, cut into wedges 

1 tablespoon Gremolata Infused Olive Oil 

⅓ cup cucumber chopped

½ cup Elderflower White Balsamic Vinegar

1 cup gin 

2 tablespoons simple syrup 

2 tablespoons lime juice 

Crushed ice 

Fresh basil and mint sprigs, for garnish 

Instructions 

Preheat a gas grill to medium-high heat or prepare charcoal for a charcoal grill. Place the lime wedges in a medium bowl, drizzle with Gremolata Infused Olive Oil, and toss to coat. 

Grill the wedges briefly, just long enough for grill marks to form. Remove the limes from the grill and set aside. 

Place cucumbers in a shaker and muddle with the Elderflower White Balsamic Vinegar. Add the gin, simple syrup, lime juice, and crushed ice. Shake to combine. 

Pour the cocktail into rocks glasses (or strain into martini glasses). Garnish with the grilled lime wedges and garnish with the fresh mint.