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French Gimlet

Serving up a French Gimlet always brings smiles at the bar. This cocktail blends gin’s botanicals with the sweet, floral notes of St Germain and a zesty twist of lime, creating a refreshingly balanced drink. Customers enjoy its smooth, subtle flavor, perfect for winding down or kicking off an evening. It’s straightforward to make and always a hit for those who appreciate something a bit special yet understated in their glass. You’ll find the recipe below to try this crowd-pleaser yourself.

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french gimlet

French Gimlet

Prep Time: 5 minutes
No ratings yet
Course: Drinks
Cuisine: French
Keyword: french cocktails, Gin, St. Germain
Servings: 1 drink
Author: Paul Kushner
Discover the refreshing French Gimlet today, and make it yourself.


  • 2 ounces gin
  • 1 ½ ounces St Germain elderflower liqueur
  • ½ ounce fresh lime juice
  • Lime wedge for garnish


  • Chill Your Glass: Begin by chilling a cocktail glass. You can do this by filling it with ice water and setting it aside while you prepare the drink.
  • Mix the Drink:
  • Fill a cocktail shaker with ice.
  • Pour the 2 ounces of gin, 1 ½ ounces of St Germain, and ½ ounce of lime juice over the ice.
  • Shake:
  • Secure the lid on the shaker and shake vigorously. This not only chills the mixture but also helps to dilute it slightly, balancing the flavors.
  • Prepare the Glass:
  • Empty the chilled cocktail glass of its ice water.
  • Strain the mixture from the shaker into the glass. Ensure a smooth pour to keep the cocktail crisp and clear.
  • Garnish and Serve:
  • Slice a thin wedge from the lime.
  • Make a small cut in the middle and place it on the rim of the glass as a garnish.
  • Serve immediately and enjoy the floral, citrusy notes of your French Gimlet.
Tried this recipe?Leave a comment and let us know how it was!
French Gimlet
See also  Raspberry Hot Chocolate
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

Follow them on LinkedIn, Instagram, Facebook, Youtube, Google Guide and MuckRack.

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