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
  • 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


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.