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.
This recipe originally appeared as part of The Pioneering Return of the All-Important Allspice Dram.
- 1 1/2 oz Cotton & Reed allspice dram
- 3/4 oz Fresh lime juice
- Soda water, to top
- Garnish: Lime wheel
Add the dram and juice to a Collins glass over ice.
Top with the soda water.
Garnish with a lime wheel.