The classic gin rickey is a simple concoction designed to quench the thirst on summer’s hottest days: just crisp, refreshing gin and lime juice, topped up with soda water – no sugar, as it was once thought to “heat the blood.” Our remixed rickey has a bit more sweetness and spice – a different kind of summertime cool.
• 1 1/2 ounces gin
• juice of 1/2 lime
• soda water
• ice cubes
Fill a highball halfway with ice, then pour in gin and lime juice. Top with soda water and mix. Garnish with lime wedge. Serve.
• 1 1/2 ounces Hendrick’s gin *
• 3/4 ounce Domaine de Canton ginger liqueur **
• 3/4 ounce Key lime syrup
• 6 ounces soda, seltzer or other sparkling water
• cracked ice
First, make the syrup: Boil 1/2 cup Key lime juice and 1/2 cup sugar together until the sugar is dissolved and the liquid has thickened slightly. Set aside to cool. (Putting the pan in an ice bath can help speed that up if you’re impatient.)
Fill a tall glass halfway with cracked ice. Pour in the gin, ginger liqueur and lime syrup; stir to combine. Top up with soda water. I don’t go in for fancy garnishes, but if you must, spear a chunk or two of crystallized ginger and a triangular chunk of lime on a cocktail pick. Serve.
* Hendrick’s gin has a floral-and-cucumber note that enhances this drink, but any gin will work.
** Likewise, if you can’t find Domaine de Canton or would prefer a less-alcoholic drink, you could substitute a ginger syrup (boil 10 thin slices of fresh ginger with 1/2 cup each of sugar and water; strain after cooling) for the liqueur.