Laura Zastrow
Fresh lime is the key to Gib’s gimlet.
Consider this a tale of two drinks at Gib’s Bar, 1380 Williamson St.
One of the longstanding cocktail options is the Yirgacheffe. Named for the Ethiopian beans the bar gets from Kin-Kin coffee, the Yirgacheffe is bonded bourbon rinsed with coffee-soaked sweet vermouth and a grapefruit rind. I liked the drink and loved the bartender’s observation about the grapefruit: “It has a peppery flavor that lemon only wishes it had.”
The bar’s classic drinks are equally superb. While a typical gin gimlet is made with Rose’s lime juice, Gib’s uses an in-house lime cordial, made with sugar, fresh lime juice and lime peels. The fact that you can get that drink for six bucks after 10 p.m. is a great deal, especially because it’s made with the same commitment to local sourcing and sustainability as the more complex Yirgacheffe.
When you stop in, make sure to check out both floors of the old house that Gib’s is in: Two floors, two bars, two different menus. The menu upstairs tends to be more refined and innovative. The downstairs menu has a deep selection, though, including a Community Cocktail that profits select local organizations. Just don’t get too attached to whatever it is. It changes monthly.
