This "gin" rickey actually uses bourbon as its base spirit, which likely makes it closer to the original ordered by Col. Joe Rickey.
This refreshing drink balances the sweet honey, the tart lime and the spice of the ginger to bring out all the best qualities of the bourbon. Rogers calls for Knob Creek, but Spirits columnist Jason Wilson also recommends Maker's Mark, Russell's Reserve, Woodford Reserve, or any other quality bourbon.
- 2 to 3 quarter-size slices ginger root
- Juice of half a medium lime (about 3/4 ounce)
- 1 1/2 ounces bourbon
- 1 ounce honey syrup (see NOTE)
- Club soda
- Mint sprig, for garnish
Muddle the ginger slices with lime juice in a mixing glass.
Add the bourbon, honey syrup and ice. Shake well, then strain into a highball glass filled with ice. Top with club soda, then garnish with the spent half of the lime and the mint sprig.
NOTE: To make honey syrup, combine 1 part honey and 2 parts water in a small saucepan over high heat. Bring to a boil, then reduce the heat to low and cook for 5 minutes. Let cool before using in this recipe.
Created by Kevin Rogers at Urbana.
Tested by Michael Taylor.
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