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Liquor.com / Tim Nusog
This Rickey by herbalist and cocktail specialist Lukas B. Smith at Washington, D.C.’s Cotton & Reed showcases the rum distillery’s allspice dram. “The lime juice and soda water show off the lighter side of dram,” says Smith.
Ingredients
- 1 1/2 ounces Cotton & Reed allspice dram
- 3/4 ounce lime juice, freshly squeezed
- Soda water, chilled, to top
- Garnish: lime wheel
Steps
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Add the dram and juice to a Collins glass over ice.
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Top with the soda water and stir gently and briefly to combine.
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Garnish with a lime wheel.