Key Lime Martintis

I poured gin over ice cubes and went for the vermouth. Trickle. Dribble. Drinking gin straight is still beyond me, so I stood with the fridge door hanging open, contemplating my options.

A half-bag of key limes remained from a mediocre tilapia dinner. From the s'mores for a barbecue, graham crackers. My co-workers had mentioned that Scholar's Inn served a key lime martini that, instead of sugar, had a fine crust of graham cracker crumbs on the rim.

If I wanted to make a habit of this recipe, or if I was making it for more than two, I think key lime juice in a jar would have to become a primary ingredient. These martinis only became more tasty as the evening continued because the sugar sank to the bottom, leaving a lime syrup in the dregs. For future variations I'll probably use simple syrup and not sugar, for a more evenly distributed sweetness. I'd also like to note the option of using agave as well. However the limes are so tart that some form of sweetener is essential.

The final product was tart and flavorful and definitely merits a re-make. I also think that mixing the graham cracker crumbles with some sugar, or making a finer powder, would lead to a more attractive appearance.



Key Lime Martinis

1-2 shots gin
Juice of 8 key limes
1 key lime, slice, for garnish
1 Tablespoon of white sugar, or more, to taste
A few graham crackers, crumbled

Pour the gin over ice and leave for the duration of the remaining steps.
Juice and seed the key limes and mix with sugar.
Crumble the graham crackers into a fine powder, and place in a saucer
Run a key lime half or slice around the rim of the glass, then dip in the crumbles.
Strain the gin off the ice into the lime juice-sugar mixture. Stir, pour into the glass, and garnish with lime slices.