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.
- 1 1/2 ounces Cotton & Reed allspice dram
- 3/4 ounce lime juice, freshly squeezed
- Soda water, chilled, to top
- Garnish: lime wheel
Add the dram and juice to a Collins glass over ice.
Top with the soda water and stir gently and briefly to combine.
Garnish with a lime wheel.