Rickeys

[johnder]

What is your take on the classic Gin Rickey? Do you put sugar or no sugar?

The classic recipe I have used is 2 oz gin, 1/2 oz lime, collins glass, top with soda and lime wedge.

I have seen other recipes that call for 1/4 oz of simple, and there is even one on cocktaildb that calls for grenadine.

Thoughts?

[eje]

Why the current issue of Imbibe Magazine has a Dr. Cocktail column on this very subject! Includes much historical information.

He prefers the unsweetened version.

Unfortunately, it is not available on their website.

[slkinsey]

Put me down for no sugar.

And I second Erik, Ted's article was a good one. Interesting tidbit: the original Rickey was a Rye Rickey.

[thirtyoneknots]

I don't drink them often but I also prefer them sans sugar, it detracts from the refreshing nature. Lime is sweet enough already (compared to lemon). Although I'd really rather have a Tom Collins (or better yet, a French 75) nearly any day.

-Andy

[eje]

Though, I think the truly "classic" recipe includes the lime hull, no?

Build over ice, 2 oz Gin, juice of 1/2 lime, drop the hull in, stir, top with soda.

Edited May 8, 2007 by eje (log)

[limewine]

I'm a card-carrying rickeyaphile in the summer, and I take mine with no sugar. Though, I came across a recipe a couple of years back (can't recall where, sorry) that called for a dash or two of maraschino, which makes a not unpleasant version.

[kvltrede]

Though, I think the truly "classic" recipe includes the lime hull, no?

Build over ice, 2 oz Gin, juice of 1/2 lime, drop the hull in, top with soda.

←

I believe that's the case but if not I will continue to include it anyway. I will not, however, include sugar. To my mind adding sugar to a Gin Rickey turns it into a short, limey Tom Collins.

Balance and quality ingredients are always important when making a cocktail or mixed drink but I find that this is particularly true for a Gin Rickey. Every Gin Rickey I've made in a particular glass with Beefeater and a nice fresh lime has been exceptionally tasty and refreshing whether I've used club soda, homemade fizzwater or lime seltzer. I think the glass I use holds either 8 or 10 ounces. When I'm lazy and try to make a taller drink I usually end up with something a little too bland or too tart.

Using the right glass but a different gin generally works out well but I don't experiment much anymore. Beefeater Rickeys just strike me as a bit more refreshing than others I've made with Gordons, Bombay, Booths and Brokers. I'd guess that my newish bottle of Junipero might make for fine if somewhat decadent Gin Rickey but I can't quite see myself using it to make one. I'm too cheap.

Kurt

[JerseyRED]

I too am a sans sugar person when it comes to the Rickey.

TO me nothing is a clean, crisp and refreshing when standing in front of the grill.

[weinoo]

Since it's Rickey month in DC, there are some items appearing in print by DC mixer Derek Brown. And there's a Rickey passport as well. It appears that the original Rickey was made with bourbon, though - not rye, as mentioned above.

It began with bourbon, not gin.

Atlantic article.

Passport info.

[FrogPrincesse]

A Gin Rickey with a muddled plum and Beefeater gin. Great on a hot Saturday afternoon.

1.5 oz gin, 1 oz lime, 1/2 oz simple syrup, and plenty of soda water. It would have been fine without the simple syrup as the plum was sweet already.

Edited September 30, 2013 by FrogPrincesse (log)