Rangoon Gimlet

Here’s a delicious blended Gimlet that’s got a great texture to it. Done in the style of blended Cuban Daiquiris like the Golden Glove, this ice-cold drink combines juniper with spices and tart lime for a refreshing, time-travelin’ good time. This drink was popular at both the China Trader in Burbank and Tiki-Ti on Sunset Boulevard during the 1960s.

INGREDIENTS

2 oz. London dry gin
¾ oz. lime juice
1 tablespoon white granulated sugar
1 teaspoon falernum
⅛ teaspoon xanthan gum
3 dashes Angostura bitters
5 drops saline
4 ounces pebble ice

Garnish: long, thin lime peel, orchid

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ABV LEVEL

Combine all in a blender. Add half a scoop (4 ounces) pebble ice and blend 20 seconds. Dump into a copue. Garnish with a long, thin strip of lime peel and an orchid.