One of the most intensely nostalgic flavors for me, one which I tasted the other night for the first time since college days, is the delicious and brilliant Eugene-native concoction now widely known as the Richmond Gimlet.
Coddled into ageless grandeur by superstar NW mixologist and bartender extraordinaire Jeffrey Morgenthaler, the Richmond Gimlet was pretty much invented before my eyes one lazy summer in Eugene, late nights at the hidden treasure that was the traincar-narrow bar tucked in the back of Bamboo restuarant. After brutal shifts at Marché around the corner, manager Daniel Richmond and I would park in Morgenthaler's bar and let him pick the drink. Daniel's picky nature and Jeffrey's drive to impress and perfect led to the simple and elegant marriage of fresh ingredients that make up this refreshing cocktail. Not too sweet, not too sour, not too stiff - The Ricmond Gimlet truly is a definitive cocktail and modern classic. The herbaceousness of the Tanqueray No. 10 gin, hint of fresh mint and fresh-squeezed lime will win you over too.. Just follow these simple but important steps.
2 oz Tanqueray No. 10 gin
1 oz fresh lime juice
1 oz simple syrup
large sprig mint
Shake ingredients well over ice and strain into a chilled 9-ounce (at least) cocktail glass.
Be sure to check out Morgenthaler's wicked website of all-things-wet, where you will find many more genius recipes, advice and forums like "How To Make Tonic Water", "How to Make an Angostura-Scorched Pisco Sour " and "How NOT To Make A Mint Julip".
(Thanks Jeff, borrowing your image temporarily!)