We all love a classic cocktail. They are a great start to a meal and a fun way to relax and unwind.
I decided to do a few renditions of the old classic, Rickey. Rickey’s are generally made of few ingredients. In David Wondrich’s Imbibe, it clearly states that they are simple, hard-edged drinks for the working man to cool off. With that in mind, I went off on a few different tangents that I believe you will enjoy.
Rickey’s Sister is simply a more romantic version of the Gin Rickey. I added the brûleéd lime as a compliment to the acid of the lime juice and a contrast to the floral crème de violet and lavender soda. The charred sugar adds a nuance of flavor, as well as a layer of complexity without over-sweetening the drink. This drink is both perfect for a cocktail reception at a wedding and a fun special for any cocktail bar. It is served chilled making it ideal for the warmer months.
2 oz. Gin
1/2 oz of Crème de Violet
1/2 oz fresh lime juice
1 thick wedge of lime, brûleéd (dipped in Demerara sugar and caramelized)
Dry Lavender Soda (As needed approximately 3oz)
Garnish: Lavender flowers
Glass: Tall Goblet
Method: In a mixing glass, combine lime juice, crème de violet and gin with ice. Stir until chilled and strain into a goblet with three to four large ice cubes. Add a few splashes of lavender soda and give it a quick stir to combine the flavors. Add the thick lime wedge and a small cluster of lavender flowers. Serve.
Rickey’s can be made with either gin or whiskey. The Tricky Rickey still contains all the elements of the original (soda, whiskey, lime), but I added some balancing flavors. Sweet vermouth is great for adding a layer of sweetness, without being overpowering. The addition of Domaine de Canton compliments the spicy ginger ale, which is a new spin on the addition of classic soda water.
1.5 oz of Whiskey
1/2 oz of Sweet Vermouth
1/2 oz of Domaine de Canton
1/2 of a lime
1 dash of Angostura bitters
Glass: Short or regular Goblet
Method: Combine Whiskey, Sweet Vermouth, Domaine de Canton, and bitters into a mixing glass with ice. Stir until chilled.
In the Goblet, squeeze the half of lime and put at the bottom of the glass. Top with three to four ice cubes and strain the chilled mixture into the goblet. Top off with a spicy ginger ale.