The Washington Post

Haymaker Rickey

Haymaker Rickey 1.000

Michael Temchine for The Washington Post

Aug 6, 2008

The funky, complex flavors of rye whiskey and balsamic vinegar give this rickey a strange and enticing kick. Old Overholt is called for here, but any decent rye whiskey such as Wild Turkey or Michter's will do.


Servings: 1
Ingredients
  • Ice
  • 2 ounces rye whiskey, such as Old Overholt
  • 1/2 ounce brown sugar balsamic syrup (see NOTE)
  • Juice of 1/2 medium lime (about 3/4 ounce)
  • Ginger ale
  • Club soda
  • Lime wedge, for garnish

Directions

Fill a cocktail shaker two-thirds full with ice. Add the rye whiskey, syrup and lime juice. Shake well, then pour both liquid and ice into a highball glass. Top with equal parts ginger ale and club soda; use a bar spoon to agitate the drink. Garnish with the lime wedge.

NOTE: To make brown sugar balsamic syrup, combine 3/4 cup packed light brown sugar and 1/2 cup balsamic vinegar in a liquid measuring cup. Stir until the sugar has dissolved. (You'll have more than is called for in this recipe; cover tightly and refrigerate for up to 5 days.

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Recipe Source

From bartender Kathryn Bangs at the Tabard Inn in Washington.

Tested by Michael Taylor.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 200


% Daily Values*

Total Fat: 0g 0%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 9mg 0%

Total Carbohydrates: 16g 5%

Dietary Fiber: 0g 0%

Sugar: n/a

Protein: 0g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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