I can’t think of many things that I’d rather be doing on a hot summer day than lounging around by a pool. There’s nothing more comforting than sprawling out on a sun-warmed towel after taking a dip, and feeling the sun wick away the droplets of water with its warm rays. But between the action and the summer heat, it doesn’t take long before I get thirsty and this Gin Rickey is my go-to pool-side drink.
Most cocktails will leave you craving a glass of water on a hot day because of all the sugar that’s added, but that’s the beauty of the Gin Rickey; there’s no sugar, so it’s light and refreshing. A traditional Rickey is just gin, lime juice and club soda in an iced highball glass, but I’ve made this one even lighter by muddling in a bit of fresh mint. I know some of you are probably thinking this sounds a lot like a mojito, and while it does share some ingredients and technique, the lack of sugar and the use of gin instead of rum makes this cocktail far more refreshing.
If you’re feeling traditionalist, lose the mint for a more traditional Gin Rickey. Cocktails, (as with most things in the kitchen) is more an art than a science, so feel free to adjust the ratios of gin and lime juice to your liking.
Minty Gin Rickey
- 1/2 lime cut into 4 wedges
- small handful of fresh mint leaves
- 3 tablespoons gin
- 1 tablespoon lime juice
- Club soda
- Put the lime wedges in a highball glass and use a muddler to crush the limes.
- Add the mint leaves and gently muddle again. You want to lightly bruise the mint, but you don't want to tear it into little bits.
- Fill the glass with ice and then pour in the gin and lime juice. Top it off with club soda. Give it a stir to combine and then garnish with a sprig of mint.
Yield: 1 drink
Marc Matsumoto is a culinary consultant and recipe repairman who shares his passion for good food through his website norecipes.com. For Marc, food is a life long journey of exploration, discovery and experimentation and he shares his escapades through his blog in the hopes that he inspires others to find their own culinary adventures. Marc’s been featured in the New York Times, Wall Street Journal, and USA Today, and has made multiple appearances on NPR and the Food Network.