Courtesy Amanda Elder, creative director, Pouring Ribbons, New York City
When I think of kamikazes, I think of puckery green shots, usually procured with fake IDs made as badly as the drink. But this version is almost elegant, a riff on a gimlet that I could sip all night. Elder gave the ’80s version an upgrade by switching vodka for gin and adding a dose of herbal Dimmi liqueur (in a pinch, swap in a good-quality dry vermouth). A half-rim of crazy-crackly Pop Rocks adds a surprising, whimsical touch.
“We used a variety pack of Pop Rocks, which included watermelon, strawberry and tropical punch, and all were as silly and delightful as the rest of the drink,” says Elder.
- 1 lime wedge, to rim glass (optional)
- Pop Rocks, to rim glass (optional)
- 2 ounces Bombay Original London Dry Gin
- ½ ounce Dimmi Liquore di Milano
- ¾ ounce lime cordial, like 1883 Lime Juice Cordial Syrup (or recipe below)
- ¼ ounce lime juice
To rim the glass: Pour Pop Rocks into a dish or shallow bowl. Cut a slit in the middle of a lime wedge and run it halfway around the rim of a coupe glass. Roll the moistened edge of the glass in the Pop Rocks to coat. Set glass in the freezer to chill.
In a cocktail shaker, combine remaining ingredients with ice. Shake well, and strain into prepared coupe glass.
- Peels of 3 limes
- 1 cup sugar
- 1 cup lime juice
Muddle lime peels with sugar. Let sit overnight. Add lime juice to mixture, remove peels and whisk until incorporated. Decant into a bottle with a tight cover. Refrigerated, it will keep for up to 1 month.