Gin Rickey

Difford's Guide
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Garnish:

Length of lime peel

How to make:

SHAKE first 3 ingredients with ice and strain into ice-filled glass. TOP with soda.

1 1/2 fl oz Rutte Dry Gin
1/2 fl oz Lime juice (freshly squeezed)
1/3 fl oz Sugar syrup (65.0°brix, 2 sugar to 1 water rich syrup)
1/2 fl oz Thomas Henry Soda Water
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Read about cocktail measures and measuring.

Difford’s Guide to Cocktails Fifteenth Edition image

Difford’s Guide to Cocktails Fifteenth Edition

Only 58 copies left! More than twenty years in the making, our monster 2kg, 52mm (2 inch) thick hardback cocktail book includes 3,000 recipes (in both

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Review:

Clean, sharp and refreshing. Please don't serve this in a Collins glass, it should be "a short drink served long" in a 10oz Highball or Fizz glass.

Variant:

Vodka Rickey, Apricot Rickey

History:

Believed to have been created by bartender George A. Williamson in 1880 at Shoemaker's Bar in Washington DC and named after Colonel Joseph Kyle Rickey, a Democratic lobbyist who it is said Williamson witnessed squeeze lime into his whisky before topping his drink with soda. Coincidentally or not, Colonel Rickey purchased the bar in 1883 and went on to become a major importer of limes into the US.

The Gin Rickey cocktail first appeared in print in Harry Johnson's 1882 Bartenders Manual where Harry calls for a "medium size fizz glass" to be used with "1 or 2 pieces of ice; squeeze the juice of 1 good-sized lime or 2 small ones; 1 wine glass of Tom or Holland gin if required; Fill up glass with club soda, carbonic or selters if required, and serve with a spoon."

Many confuse the Rickey and the Collins. For the record, a Rickey is made with lime juice and a Collins with lemon juice. A Rickey is also usually served in a shorter glass than a Collins but that difference is secondary.

Nutrition:

There are approximately 133 calories in one serving of Gin Rickey.

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Difford’s Guide to Cocktails Fifteenth Edition image

Difford’s Guide to Cocktails Fifteenth Edition

Only 58 copies left! More than twenty years in the making, our monster 2kg, 52mm (2 inch) thick hardback cocktail book includes 3,000 recipes (in both

Buy it here
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