Lime Rickey

A time-honored soda shop staple, the lime rickey is right up there alongside the ice cream float as one of the most iconic vintage drinks. Categorized as a “rickey”—a class of lime-tinged highballs named after 19th-century Washington, DC, lobbyist Colonel Joe Rickey—this bubbly drink is perhaps best known as the Gin Rickey’s spirit-free cousin. It first gained a following at soda fountains during Prohibition, when soda jerks concocted countless creative nonalcoholic drinks. The lime rickey was among the most popular. But with the end of Prohibition, the art of craft soda quickly declined, and lime rickeys became something of a relic.

We’re here to bring back the rickey, though. With just four ingredients and no prep time, this lime rickey recipe—which comes from Dale DeGroff’s The Craft of the Cocktail—is as easy to make as a glass of lemonade (or limeade, in this case). Simple syrup brings a touch of sweetness, while a few dashes of Angostura bitters impart the depth and complexity of an alcoholic drink, without much booze (see editor’s note). You’ll often see this nostalgic drink dyed vibrant red with raspberry or cherry syrup, and you can take that route if you’d like: Mix in ½ oz. raspberry syrup to make a raspberry-lime rickey, or ½ oz. sour cherry syrup for a cherry-lime rickey. In a pinch, you can substitute lemon-lime soda for the syrup and sparkling water—but we say go the extra mile with fresh juice and make your own carbonated water. No matter how you spin it, serve this thirst-quenching summer drink in a tall glass with plenty of ice. Garnish with a lime wedge and a maraschino cherry.

Editor’s note: Angostura bitters, though used in small quantities here, contain alcohol; if you’re making this drink for someone who would rather abstain, opt for alcohol-free aromatic bitters such as Dram or All the Bitter). This recipe was adapted from ‘Craft of the Cocktail’ by Dale DeGroff. Buy the full book on Amazon.