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Lime Juice & Lime Cordials


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#31 bleachboy

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Posted 14 July 2004 - 03:50 PM

One main difference, to my taste, between Rose's and anything with fresh lime juice is that the fresh citruc juice is much more acidic. Like most people here, I use fresh in any cocktail other than a gin gimlet. I'm inclined to use fresh lime juice in gimlet-like cocktails, but they don't strike me as gimlets then so much as gimlet-inspired drinks. So, I guess that means that I usually drink gimlet knockoffs (I like gin, simple syrup, fresh lime juice and a whisper of Ricard).

slkinsey, you're pretty much my hero. But..

I gotta say, I *always* use Rose's lime in a gimlet. It's the only place where the stuff isn't foul, and in fact I don't LIKE a gimlet made with fresh lime juice. My wife and I are cocktail lovers, and always have fresh limes in the fridge, so it's not a convenience thing. I'll gladly pull out the lemons to make a proper Aviation or the limes to make a delicious Margarita, but for a gimlet I think Rose's lime really hits the spot. No, it's not lime-y except in a "Live Saver's" kind of way. To me, it tastes like lime Jell-O.

Off topic, I also think Rose's lime makes a really great addition to salsa verde. Try it sometime. I promise.
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#32 slkinsey

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Posted 14 July 2004 - 04:22 PM

slkinsey, you're pretty much my hero.

:blush:

But..

:angry:

I gotta say, I *always* use Rose's lime in a gimlet.

Oh, I do too. But I also like gimlet-like drinks made with fresh lime juice (such as the abovementioned drink with a touch of Ricard). Since I have a friend who doesn't really like any cocktail other than vodka gimlets (although she's a spectacularly good sport with respect to trying new cocktails), I always make a point of having plenty of Rose's around.

The question was whether or not Rose's Lime was the best brand or if there were others out there.

Yea, I'd say. They've pretty much cornered the market on the stuff for almost 140 years, and were likely the product used in the original gimlet if the British nautical origin is believed (and, given that Rose's was originally developed for nautical use, I have a good feeling about that story), so I'd say they're the go-to guys.
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#33 Libationgoddess

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Posted 15 July 2004 - 12:51 PM

Hi Janet,

Cold-infusing the lime syrup maintains a bright, lovely, lime flavor. When you heat-infuse it, the flavor oxidizes. If you keep it stored in the refrigerator, it will store for a couple of months.

I don't add the juice to the bottled syrup, because freshly-squeezed lime juice only maintains it's stability for approx 24 hours; you can taste the 'break-down' after that time. So if you were to add it directly into the bottle of lime syrup, the entire bottle of syrup would eventually ruin. If we added the fresh juice to the syrup, it would also alter the flavor into an amalgamation after a short amount of time. Keeping them separate allows each to maintain their distinct, flavor profiles.

The place to blend these two is directly in the mixing glass; adjust to taste.

Audrey

#34 slkinsey

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Posted 15 July 2004 - 01:03 PM

This sounds really cook, Audrey. I'm going to make some this weekend. So, what would you say should be the ratio of lime zest to 1:1 simple syrup? Also, what is the right length of the infusion?

I know I'm already meddling with something I haven't even made yet, but I can't help wondering if the infusion wouldn't be better if the zest were first infused into some minimal amount of grain alcohol for a while and then the whole works added to the simple syrup for a subsequent infusion. The alcohol wouldn't be enough to make the simple syrup substantially alcoholic, and it does strike me that many oily flavor compounds infuse most strongly and thoroughly into alcohol.
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#35 Libationgoddess

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Posted 15 July 2004 - 10:25 PM

I normally use the zest of 1 lime to 1 cup of water.

Regarding time, you should have a wonderful flavor
after approx 24 hours. Taste as you go. If at that
point you find that you want it a little more intense,
just leave it in a little while longer. As with everything
else, tasting as time passes, until you reach your
desired point.

With this short wait, no need to speed the clock forward
by excelling it with grain alcohol; you don't want to add
any harshness. Especially with lime flavor, a stronger
infusion is not necessarily a good thing; it can overpower.

We're after a clean, lime flavor here that's gentle and
easy-on-the-palate; the addition of lime juice will add
the intensity from underneath, and push forward the
flavor of the syrup.

Audrey

#36 lancastermike

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Posted 18 July 2004 - 01:40 PM

In my bartending days I would holler at some of the kids working when they thought Rose's was to used as substitute for limejuice. However, i do not find it offensive in and of itself. I used it more to flavor club soda or even Coke.
I have a friend who mixes batches oc cosmopolitians for his wife. he uses Roses and the are horrible. She seems to like them for some reason. My wife brought a bottle home for hers. I wouldnot use it. lime juicemakes a cosmo drinkable. roses makes it un fit for consumption

#37 slkinsey

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Posted 21 July 2004 - 07:24 AM

Okay, so I've made my own lime syrup. Really easy. Nothing to it. Very tasty. I'm probably never going back to Rose's. When mixed with fresh lime juice, it's actually surprising how much it tastes like a much better version of Rose's -- just without that funky "extra" flavor. Made some (gin, of course) gimlets last might to try it out. Worked beautifully. Now I have to think of other uses. Any ideas?
Samuel Lloyd Kinsey

#38 Blondie

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Posted 21 July 2004 - 08:03 AM

I’m going to try making this fresh lime syrup ASAP. I hate to toss my nearly full bottle of Rose’s, so it’s been relegated to a dash in my iced tea for a change of pace. It won’t be coming near any of my fine spirits in the future.
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#39 JAZ

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Posted 28 July 2004 - 07:20 AM

Okay, so I've made my own lime syrup. Really easy. Nothing to it. Very tasty. I'm probably never going back to Rose's. When mixed with fresh lime juice, it's actually surprising how much it tastes like a much better version of Rose's -- just without that funky "extra" flavor. Made some (gin, of course) gimlets last might to try it out. Worked beautifully. Now I have to think of other uses. Any ideas?

Okay, I made my batch (I left the lime zest in the syrup for three days, because I wanted a stronger lime flavor), and I agree: it's fabulous.

And yet, there's something about Rose's and gimlets that's so ingrained in my taste memory that I think I prefer Rose's in a gimlet, even though, objectivly speaking, it's not as good.

That being said, I much prefer the homemade version in tequila gimlets, and it really adds a nice touch to daiquiris, giving them much more depth than plain syrup.

#40 Libationgoddess

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Posted 29 July 2004 - 01:26 PM

Hi Janet,

If it the slightly sour flavor you're missing, try adding a spoonful or two of Ascorbic Acid crystals to it---the vitamin C gives it a nice zing.

Audrey

#41 phaelon56

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Posted 29 July 2004 - 03:53 PM

Made some (gin, of course) gimlets last might to try it out


You mean to tell me there's some kind of a Gimlet made with anything other than Gin? Next thing I know some wag will be insisting that you can pour any old kind of liquor into a Martini glass and call it a Martini :rolleyes: :laugh:

As a reformed and unrepentant Gimlet lover, I do know that many places make their Gimlets too sweet - an excess of Rose's is a bad thing. It's also conceivable that it taste much better before the introduction of HFCS. I sure remember it being tastier 20 years ago but back then I had a healthy does of gin with every splash of Rose's. My default apertif / digestif when out for dinner is tonic water with a big splash of Rose's. Traveling south of the border (Belize and Mexico) a couple years ago I discovered that Rose's was unavailable in the fine establishments that I was hanging out in but fresh lime juice could be had in abundance. I switched over to about an 8 to 1 ratio of tonic to fresh lime and love it but there is that extra little aftertaste in Rose's that can be really appealing in very small amounts. Try a very small splash in a glass of diet cola and you'll be pleasantly surprised - takes the edge off the artificial sweetener aftertaste.

#42 Ed Hamilton

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Posted 29 July 2004 - 07:17 PM

And going back to Rose's being a stale, concentrated, old West Indian lime juice from Mexico and sweetener (along with a preservative and food colouring) I'd prefer what Rose's was trying to accomplish -- keeping lime juice "fresh" (i.e., not spoiling for as long as possible) and sweetening it up. That would certainly make room for fresh lime juice (okay, so they are not West Indian limes from Mexico) and sweeten it up with the benefit of real cane/beet sugar and water instead of what they cheaply opt to utilise these days -- high fructose corn syrup.


I have add my two cents here. Rose's Lime Juice was originally made in Dominica, according to the history of Dominica. The original recipe was a combination of lime juice, which was plentiful on that West Indian Island, and sugar which was made on a smaller scale. Adding the sugar to the lime juice, added value to both exports. Lime trees were easier to cultivate than sugar on that rugged terrain, so the two crops were combined, the sugar was used to stabilize it for shipment in barrels to mother England.

For many years in the 17th and 18th centuries, limes were a major export from Dominica and provided much of the foreign trade from that island.
Fresh limes were also being exported from Dominica to England in the late 17th century. Without a lot of care fresh limes will last a couple of months when kept cool or wrapped in paper. It should be noted that storing limes in our modern refrigerators will dry limes out because the humidity is too low. Centuries ago ice was used to transport precious cargo without drying them out.

Limes were also imported from India, another part of the British Empire of times gone by.
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#43 bacchant036

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Posted 30 July 2004 - 04:44 AM

i suspect that not all roses is made equal.
i used to drink vodka gimlets, and only vodka gimlets in NZ then moved to the UK in 97' and could no longer drink them as the roses cordial in the UK tasted to sweet to me, ever since i add a dash of fresh juice to a gimlet just to give it a nice edge, something which admittidly not all of my customers have liked, but then i guess most of them are used to the sweeter stuff?
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#44 slkinsey

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Posted 30 July 2004 - 08:15 AM

As CDH points out abpve, there are different formulations of Rose's. Among the two most common in the US are Rose's Lime Juice, which is sold in grocery stores and the like, and there is Rose's Lime Cordial which is the only kind that seems to be sold in liquor stores, and is slightly alcoholic. It is entirely possible that the UK stuff is not the same as the NZ.
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#45 JAZ

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Posted 03 August 2004 - 12:17 PM

Hi Janet,

If it the slightly sour flavor you're missing, try adding a spoonful or two of Ascorbic Acid crystals to it---the vitamin C gives it a nice zing.

Audrey, it's not really the level of sourness that's different. I mean, obviously, since the homemade lime syrup has no juice added, it's much sweeter, but that's taken care of by adding more lime juice when mixing the cocktail. What I meant was that there's just something about the flavor of Rose's that isn't present in the lime syrup -- it's not that the Rose's version is better; it's just different, but also, it's what I'm used to.

That being said, I did find quite by accident that a splash of lemon juice, in addition to your lime syrup and fresh lime juice, really makes a fabulous variation on the Gimlet. It's more complex than the version with straight lime juice.

#46 Libationgoddess

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Posted 03 August 2004 - 02:26 PM

I completely agree! I have worked with that combo on many occasion, and think it's delish.

Aud.

#47 Chef Shogun

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Posted 06 August 2004 - 02:56 PM

Any tips on keeping fresh lime juice fresh? It seems easier to keep something like RealLime around than fresh actual limes, but it seems to have longengevity issues of its own. After awhile it becomes cloudy and has white stuff floating in it. In the interest of full disclosure I discovered this while using it in a clear drink, rather than a cuba libre, so it might always be that way and I never noticed, but I definately threw out the white pith-looking-stuff besodden drink and last ounce or so of RealLime*.

-- C.S.

* Suggestions to always throw out bottles of RealLime in favor of the genuine fruity article are not helpful! :raz: Then again between my cuba libre's and my roommates G&Ts, keeping limes around might be ok now if we'll go through them without them rotting. Wait...isn't this partly why they invented Rose's in the first place? The circle of life....
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#48 the queneau

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Posted 09 August 2004 - 04:35 AM

Unfortunately, there is no method of preserving freshly pressed juice of any kind, without the use of mucky artifical chemicals. The only solution is to buy fresh limes on an ad hoc, when-ewe-need-it basis.

If making a homemade sour mix, however (lime juice/lemon juice/sugar/water), then this can be given a longer shelf-life by throwing in a splash of vodka, which won't significantly affect the taste of the mix (depending on the size of the batch, natch).

The problem of cloudy citrus juice is, however, easily resolved. Press ewer juice, and strain it through some muslin or cheese cloth. Some lazy folk advocate the use of coffee filters - this just doesn't seem "quite" organic enough to wee Queneau.

And just to reiterate what ewe already know - everything from scratch. I mean everything. Having never heard of Real-lime, I'm guessing it's an oxymoronic approach to the diametrically opposed tropes which comprise the fresh/preserved lime dichotomy. And I think ewe already know this is just plain silly.
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#49 Chef Shogun

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Posted 09 August 2004 - 06:49 AM

Yeah, the Real-Lime isn't great, but it works in some circumstances. The vodka-stabilized sour mix idea sounds good, though.
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#50 Splificator

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Posted 12 August 2004 - 09:32 AM

I'm sorry I missed this debate when it was raging--hoo-wee! There's some historical stuff that might clear up a little, but by no means all, of the confusion, but before I pitch in with what I know of it I'd better state my principles (and thereby immediately cause half the people in this scrap to recognize me as the no-taste philistine that I am):

I like Rose's lime juice.

Now for the furious backpedaling: I fully agree that it's nothing like real, fresh lime juice; I fully agree that the formula now used is nothing like the original one, since HFCS invariably and utterly corrupts anything it touches; I wouldn't use Rose's in any other drink than a Gimlet.

But for me, it's just not a Gimlet without the stuff. There are plenty of other drinks out there which combine gin and fresh lime juice, many of them better than the Gimlet (I'm particularly partial to the Gin Rickey; see below). But for an according-to-Hoyle Gimlet, it's gotta have that odd...preserved flavor that only Rose's contributes. (Has anyone ever had loomi, the Middle-Eastern drink made from dried lemons/limes? It's got that same flavor to it, which suggests that Rose's owes its peculiar flavor to something other than preservatives.)

Historically, there are two schools of Gimlet-making: the British, and the American; with Rose's, and with fresh lime juice. Which is the "real" one?

Going by date alone, the American school seems to get the nod: as far as I can tell, it was the first to see print, with the following formula from Tom Bullock's 1917 Ideal Bartender:

"Use a large Mixing glass; fill with Lump Ice.
Juice 1/2 Lime.
1 1/2 jiggers Burnette's Old Tom Gin.
1/2 teaspoonful Bar Sugar.
Stir well and strain into Cocktail glass."

There's only one problem with this: Bullock calls this the "Gillette" cocktail (and adds that it's "Chicago Style"; why, he does not explain). But names for new or obscure cocktails tend to vary quite a bit, and this is the recipe that Mr. Boston picked up and printed in its influential 1935 bar guide as a "Gimlet."

The British school gets into print 5 years after Bullock (at least, that's the earliest mention I've been able to find), in Harry MacElhone's ABC of Mixing Cocktails (the Savoy Cocktail Book borrows from this shamelessly), which gives the following recipe:

"Gimlet.
1/2 Coates' Plymouth Gin
1/2 Rose's Lime Juice Cordial
Stir, and serve in same glass. Can be iced if desired.
A very popular beverage in the Navy."

There are a couple of things about this which suggest strongly that, date notwithstanding, this is the "authentic" recipe, and that it did indeed originate in the Royal Navy.

--The Navy had a huge base in Plymouth, and Plymouth Gin had a long history of popularity among its officers (the ratings had their rum ration, which forced the officers to drink something else in order to maintain the class distinction).

--Rose's, as has been observed, was standard naval issue.

The lack of ice and the proportions of the drink indicate a naval origin as well.

--Ice was scarce or unavailable on ships (when the US invaded Cuba in 1898, the only ice available was on William Randolph Hearst's yacht, which he brought down there to observe his war).
--The proportions, disgustingly sweet by our standards, make more sense when one considers that the spirits the Navy carried were either at "proof" (50% alcohol by weight, or about 114-116 proof by our system) or 4.5 degrees under proof (our 109 proof). If you're mixing overproof gin with no ice, you're going to need a lot more Rose's to make it palatable than if you're shaking normal-proof gin with ice. (BTW--Plymouth has reintroduced a Navy-strength rum, at 114 proof, but it's not yet available here in the US).

To me, the American school is most likely an attempt to recreate the old naval Gimlet in the absence of Rose's Lime Juice. I don't know when Rose's was first introduced to the American market, but it rarely if ever turns up as a cocktail ingredient before the 1930s.

Authentic or not, I like lots of ice in my Gimlet, and a proportion of 4 parts gin to 1 of Rose's.

As for the Rickey:
This drink dates from the 1880s. Originally, as dictated by "Colonel" Joe Rickey, the Missouri-bred Democratic lobbyist who perhaps invented and certainly popularized it, it was made thus:

“The juice of a lime is squeezed into a goblet, which is then filled with crushed ice. The a portion of whiskey or gin, in quantity to suit the taste, is poured in. The glass is then filled up with club soda or carbonic water.”
--(Brooklyn Daily Eagle, August 7, 1892)

There was some debate about the exact technique--in 1890, the Washington Post said only half a lime was required, and that the squeezed out shell should go in the glass--but one thing everybody agreed on: absolutely no sugar goes into a Rickey. "This drink...is claimed by its inventor [i.e., Rickey] to be an ideal hot weather beverage. Any drink with sugar in it, he says, heats the blood, while the 'Rickey,' with its blood-cooling lime juice, is highly beneficial" (Daily Eagle).

Rickey was right.

--DW


Edited--half-assedly--for clarity.

Edited by Splificator, 12 August 2004 - 10:37 AM.

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#51 slkinsey

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Posted 12 August 2004 - 10:06 AM

Very interesting stuff, David. Thanks.
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#52 JAZ

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Posted 14 August 2004 - 09:52 PM

I like Rose's lime juice.

Now for the furious backpedaling: I fully agree that it's nothing like real, fresh lime juice; I fully agree that the formula now used is nothing like the original one, since HFCS invariably and utterly corrupts anything it touches; I wouldn't use Rose's in any other drink than a Gimlet.

But for me, it's just not a Gimlet without the stuff. There are plenty of other drinks out there which combine gin and fresh lime juice, many of them better than the Gimlet (I'm particularly partial to the Gin Rickey; see below). But for an according-to-Hoyle Gimlet, it's gotta have that odd...preserved flavor that only Rose's contributes.

Dave, I so completely agree. Glad I'm not alone.

And thanks for the background -- I knew I could count on you.

#53 michaeldauphinais

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Posted 15 August 2004 - 10:54 PM

I believe that Giroux is another brand of lime juice that I've seen bartenders put into gimlets. I have not tested Giroux v. Rose's specifically, but having stocked Rose's at home and having tried the Giroux at the bar in a gimlet, I suspect the Giroux is slightly less sweet than Rose's.
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#54 mbanu

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Posted 03 March 2005 - 12:29 PM

I'm curious. I realize some recipes call specifically for Rose's. But couldn't you just use fresh limes and add sugar or syrup? Especially since for the last month, limes have been riduculously cheap (10 for a $1 at the Reading Terminal Market in Philadelphia; close to that at the Cherry Hill Shop Rite) and of excellent, heavy juice laden quality.

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Yes. But why Rose's was used has to do with the history behind drinks like the gimlet that used Rose's. Rose's was originally a naval ration for fighting scurvy. The reason they used Rose's instead of whole limes was that Rose's was less bulky. The reason they used Rose's instead of lime juice and sugar was that the preservatives in Rose's meant it would keep better. (These were also the rationale behind travelling with rum and gin instead of beer and wine)

Since these problems aren't generally encountered in your average, landlocked bar (unless you live somewhere where limes are prohibitively expensive), go with the sugar and lime juice. :)

#55 eje

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Posted 05 March 2005 - 12:00 AM

I'm sorry I missed this debate when it was raging--hoo-wee!
---
lots of cool historical stuff
--DW

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Boy it is insights like Mr. Splificator's that caused me to join this site.

First, I am not nor have I ever been a professional bartender. I might have poured wine at that wedding when I was working for a caterer; but, really aren't we all better off forgetting that? However, if I were a bartender and someone asked me for a Vodka Gimlet, I would probably make it with Rose's.

On the other hand, the argument for using Rose's at home seem somewhat specious. Nostalgia is great; but, when it involves using horrible products, best to move on.

To me the argument for Rose's sounds like the argument for Campbell's Cream of Mushroom soup in a casserole. OK, Mom did it that way. Do I really have to? Can't I just saute some mushrooms and make a nice bechamel to hold things together? It isn't the same as the casserole my Mom made; but, isn't it quite a bit better? Don't I feel better after eating it?

It's always been part of my trip that any food made with prepared or processed food could be better made with fresh ingredients, even if it doesn't seem so initially. And as others have pointed out, the Rose's Lime products we buy today really have no real resemblance to those the Gimlet was originally created with. Probably the homemade lime syrup folks are making above is closer to the Rose's of the past than the hyper saturated corn syrup sludge sold in those bottles.

Erik
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#56 slkinsey

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Posted 05 March 2005 - 09:19 AM

. . . as others have pointed out, the Rose's Lime products we buy today really have no real resemblance to those the Gimlet was originally created with.  Probably the homemade lime syrup folks are making above is closer to the Rose's of the past than the hyper saturated corn syrup sludge sold in those bottles.

Actually, it's not clear to me at all that today's Rose's isn't a reasonably close approximation of the old stuff (with better production techniques). At the least, I'd guess it's as close to the old Rose's as today's CocaCola is to the pre-corn syrup CocaCola -- and while there is definitely a difference, I don't think anyone would suggest that it is a radical one.

In any event, while I am sure it makes some difference, I'm not sure that the simple use of high fructose corn syrup is enough to make a radical change in the flavor profile. By and large, it's the "funky" flavor to which Rose's detractors object (and which Rose's fans enjoy). From what I can tell, that's always been there. Think about it: this stuff was carried around belowdecks in a barrel for months on end. If anything, this would make it taste more funky, not less. Reading Dave's cool historical information again, I noticed that he offered one interesting observation that many of us seem to have missed:

(Has anyone ever had loomi, the Middle-Eastern drink made from dried lemons/limes? It's got that same flavor to it, which suggests that Rose's owes its peculiar flavor to something other than preservatives.)

Again, this suggests to me that the funky taste is something that was always a part of the Rose's flavor profile.

In terms of something that is reasonable true to the original, I think Rose's is it to the greatest extent possible. And remember, we have no reason to suppose that, e.g., the Plymouth Gin of today tastes all that much like 18th century Plymouth gin. What I think is quite clear is that the "lime zest infused simple syrup with a squeeze of fresh lime juice" is nothing like the original stuff.
Samuel Lloyd Kinsey

#57 phaelon56

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Posted 07 March 2005 - 08:51 AM

Although I haven't touched alcohol since the late 1980's (for all the right reasons) I've been enjoying that peculiar funky tart quality of Rose's Lime Juice for many years.

I began drinking it in Gimlet's circa 1974 when my drinking career began in earnest and continue consuming it to this day (a tall tonic water with a generous splash of Rose's is my favorite apertif). I'm certain that Rose's was still made with sugar rather than HFCS in the 70's and early 80's, was it not? US soft drink bottlers did not begin making that change to HFCS until around 1980 or thereabouts.

I do find that I can tolerate smaller mounts of Rose's in my drink these days than I could back then. Possibly in part due to the fact that the peculiar sweetness qualities of HFCS are much less to my liking than cane sugar sweeteners. But I still love that funky tart/sour aspect - I agree that Rose's has changed but there's a fundamental characteristic. I have had my tonic with the Giroux Lime Juice on a few occasions when Rose's was not available and I didn't like it as much.

#58 jmfangio

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Posted 30 July 2007 - 08:03 PM

I'd like to end up with something that's not too sweet, but reasonably shelf (or, rather, refrigerator) stable. If any of you have had the actual British Rose's lime cordial (made with real cane sugar and lime juice, unlike the American version which is made with high fructose corn syrup and God only knows what else) or any of the Belvoir cordials, think that, but with yuzu. This recipe looks promising. Hopefully I'll have enough fruit in a few weeks to give it a try, and I'll report back with my results.
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#59 slkinsey

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Posted 31 July 2007 - 08:29 AM

I'd like to end up with something that's not too sweet, but reasonably shelf (or, rather, refrigerator) stable.  If any of you have had the actual British Rose's lime cordial (made with real cane sugar and lime juice, unlike the American version which is made with high fructose corn syrup and God only knows what else) or any of the Belvoir cordials, think that, but with yuzu.  This recipe looks promising.  Hopefully I'll have enough fruit in a few weeks to give it a try, and I'll report back with my results.

I doubt there is any meaningful difference between the UK and USA iterations of Rose's, other than the use of HFCS versus sucrose. There is a difference, however, between Rose's Lime Juice (the flagship product) and Rose's Lime Cordial, which has alcohol added so that it may be sold in liquor stores.

I'll be interested to hear how the yuzu cordial turns out if you incorporate the yuzu juice as well as the zest -- both in terms of shelf-stability and in terms of flavor. I have to believe it will have some of that funkiness that some people hate and others love about Rose's.

Has anyone ever tried using different flavored gastrics as substitutes for flavored syrups?

A gastrique is a sweet reduction of vinegar, sugar and (usually) fruit? In older days, something like this would have been called a "shrub." This is actually a very old tradition. Wayne Curtis talks about it in his excellent book, [i]And a Bottle of Rum: A History of the New World in Ten Cocktails (brief eG Forums thread here). Sounds like a very interesting direction for experimentation.
Samuel Lloyd Kinsey

#60 mkayahara

mkayahara
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  • Location:Guelph, Ontario

Posted 31 July 2007 - 09:31 AM

I doubt there is any meaningful difference between the UK and USA iterations of Rose's, other than the use of HFCS versus sucrose.  There is a difference, however, between Rose's Lime Juice (the flagship product) and Rose's Lime Cordial, which has alcohol added so that it may be sold in liquor stores.

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I get the impression there are many different variants of Rose's lime products: I picked up an imported bottle of Rose's Lime Juice Cordial "The Original" from a store in Halifax, Nova Scotia, and I'm pretty sure it tastes different from the regular Rose's Lime Cordial found in grocery stores everywhere in Canada. I admit that I haven't tasted them side by side (much less blind), but I have noticed that I need to put more of the imported variety in my Gimlets to get a good balance of lime to gin.

I have never seen Rose's Lime anything with an alcohol content in Canada.
Matthew Kayahara
Kayahara.ca
@mtkayahara