The 4 Drinks You Need to Get Through Election Day

Fellow Americans, to commemorate (and get through) Election Day, here are 4 twists to Washington DC’s signature cocktail – The Rickey – that are available at The Rickey in New York City

What is The Rickey? It is a classic cocktail named after bar owner turned lobbyist, Colonel Joe Rickey. In the early 20th century, he was one of the first at his bar to use fresh fruit in his cocktail creations, therefore coining the signature cocktail, The Ricky.

Today is definitely a good reason to have a stiff, craft drink. Cheers to the next Big P.

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Colonel Joe Rickey

Ingredients:
2 ounces Woodford Reserve Bourbon
Grilled Lime
.75 ounce lime juice
.75 ounce honey
Splash of Ginger ale
Honey cracked peppercorns

Directions:
Mix all ingredients together
Top with a grilled wedge of lime and four mint sprigs
Top with Ginger ale
Serve in a tall glass

 

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The Pomegranate Rickey at The Rickey

Ingredients:
1.5 ounces Tito’s Vodka
1 ounce Pama pomegranate liqueur
.75 ounce lime juice
.5 ounce agave
Pomegranate seed-infused cube
Lime wedge

Directions:
Mix all ingredients together
Top with ice cube and lime wedge

For the pomegranate ice cube: take an ice mold and fill with water, sprinkle with pomegranate seeds, and freeze. Use as a substitute for regular ice cubes.

 

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The Cartel Rickey at The Rickey

Ingredients:
1.5 oz. Sailor Jerry rum
1.5 oz. Fresh pineapple juice
0.25 oz. Agave
0.25 oz. Lime juice
6 Colombian coffee beans
Coconut water (for ice cubes)

Instructions:
Muddle three of the Colombian coffee beans. Add rum, pineapple juice, agave and lime juice. Shake and fine strain into rocks glass with the coconut water ice cube.

For the coconut water ice cube: take an ice mold and fill with coconut water, sprinkle with coffee beans, and freeze. Use as a substitute for regular ice cubes.

 

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Gin Rickey at The Rickey

Ingredients:
1 lime wedge
2 ounces Plymouth Gin
.75 ounce lime juice

Directions:
Top with soda
Add Lime wedge

Reena Retuta

As a Culinary Adventurist, getting her hands into food before it gets onto the plate comes naturally to Reena. She spit-roasted her first whole pig at the age of eight, harvested hazelnuts in Italy, butchered a lamb at a ranch in Australia, spent a summer splitting open live lobsters at a traveling pop-up kitchen in Holland, and visits a small vineyard along the central California coast to make wine and olive oil each year. She’s determined to find the elusive white truffle in her lifetime.

A graduate from the University of Gastronomic Sciences in Italy, Reena holds a deep appreciation for cultural traditions in food, and her favorite simple pleasure is sharing a meal al fresco.

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