Lime cordial: step-by-step recipe (the classic gimlet base)

At STILLROOM we make our lime cordial with a method that combines the deep aroma extraction of oleo saccharum with a cold integration that preserves the vitality of the juice. It is not a simple syrup: it is a citrus booster that brings structure, bright acidity and an intense perfume to any cocktail, from the most classic gimlet to our signature creations on Calle Moreto 9. If you want to go deeper into the theory, here we explain what a cordial is, but today we’re going straight to the point: getting our hands dirty with lime, sugar and acids.

Ingredients for lime cordial

Precision is everything. Look for limes with thick, glossy skin, firm to the touch, that release essential oils when rubbed. Avoid ones that are very ripe or have thin skin, because we need generous peel for the oleo saccharum. Here are the exact ingredients we use at our bar:

• 500 ml of freshly squeezed lime juice
• 500 g of white sugar
• The peel of 4 limes (with no white pith)
• 2.5 g of citric acid

How to make lime cordial step by step

This hybrid process comes from our obsession with flavour. We start with an oleo saccharum to capture the aromatic oils from the peel, then emulsify cold to preserve the freshness of the juice, just as we would with a super juice. The result is a cordial with a clarity and an intensity that transform any drink.

1. Peel the limes avoiding the white pith and mix the peel with the sugar; leave to macerate for 1-2 hours (oleo saccharum).
2. Squeeze the limes and set aside 500 ml of strained juice.
3. Dissolve the flavoured sugar in the juice (cold, with a blender, or heating very gently).
4. Add the citric acid to heighten the liveliness and mix well.
5. Strain and bottle in a sterilised container. This is a very acidic cordial, ideal for gimlets.

Ratios, acidity and tricks

The base ratio is 1:1 between juice and sugar, but don’t be fooled: the true character comes from the acids. By adding those 2.5 grams of citric acid, we are mimicking the natural acidity lost when the juice is diluted with sugar, giving the cordial back that dry, lively kick you want in a well-balanced drink. In our laboratory we sometimes play with a mix of citric and malic acid (4:1) to round off the mouthfeel and get closer to the profile of a freshly cut lime.

If you want to fine-tune the profile, try replacing 20% of the white sugar with unrefined cane sugar: you will gain a caramelised note that works beautifully with aged rums. And if you’re curious to understand the science behind this recipe, we recommend reading about the super juice technique and oleo saccharum.

Storage

A well-made cordial is a treasure we want to stretch out. In a sterilised, well-sealed glass bottle, it keeps for 3 to 4 weeks in the fridge without losing its edge. Citric acid helps stabilise it, but it is not a miracle preservative: if you see cloudiness, odd sediment, or the aroma fades, it’s time to discard it. For large batches, you can freeze it in ice cube trays and dose it straight into the shaker whenever you need it; the acidity stops it forming a hard block, and it thaws in seconds.

Cocktails with lime cordial

This cordial is a bar wildcard. Its sharp acidity and measured sweetness make it the soul of cocktails where lime is the absolute star.

The classic gimlet is its natural destination: 60 ml of London Dry gin, 30 ml of lime cordial and a scoop of ice. Shake, strain into a chilled coupe and get ready for a tense, aromatic, electric drink. It also shines in an adjusted daiquiri: 50 ml of white rum, 25 ml of lime cordial and 10 ml of fresh lime juice to lift the acidity even further. Even a citrus gin and tonic gains another dimension if you replace the juice or syrup with 15 ml of this cordial. If you want to see how we work it into our creations, we invite you to explore our cocktail menu.