Rangpur Lime SyrupMADE BY ROBERT LAMBERT IN SAN RAFAEL, CALIFORNIA
We love this aromatic syrup tossed with berries and peaches and in summer cocktails, from caipirinhas to gin and tonics. –Tina Ujlaki, Executive Food Editor, Food & Wine Magazine
According to Robert Lambert, Rangpur limes are actually sour mandarins (who knew?), and he's successfully captured the essence of this special citrus in a bottle: Smoky, sour and intensely aromatic. The syrup is made from both juice and peel – there's even a beautiful segment of the peel preserved in each bottle.
tip of the tongue
We love this syrup in a Gin Gimlet, particularly with Four Peel Gin from Watershed Distillery: Combine 2 oz gin, 1/2 oz freshly squeezed lime juice and 1/2 oz Rangpur Lime syrup in a cocktail shaker with lots of ice. Shake until very cold and strain into a chilled cocktail glass.