No matter how you spin it, serve this thirst-quenching summer drink in a tall glass with plenty of ice. 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. sour cherry syrup for a cherry-lime rickey. raspberry syrup to make a raspberry-lime rickey, or ½ oz.
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. 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). 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). We’re here to bring back the rickey, though. But with the end of Prohibition, the art of craft soda quickly declined, and lime rickeys became something of a relic.
The lime rickey was among the most popular.
It first gained a following at soda fountains during Prohibition, when soda jerks concocted countless creative nonalcoholic 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. 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.
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