This twist on a traditional Rickey by China Morbosa at West Hollywood’s Eveleigh subs mezcal for gin or whiskey, using lemon for citrus, a half ounce of manzanilla sherry for dryness and depth and a house-made mango coconut soda water in place of traditional club soda. Technically, that makes it just a Rickey and not a Gin Rickey, but gin can easily be substituted into this cocktail to keep the original style intact.
This recipe originally appeared as part of “The Rickey Is the Simplest Gin Cocktail Ever. Try One of These 5 Recipes.”
- 2 oz Ilegal joven mezcal (or gin or whiskey)
- 1/2 oz Manzanilla sherry
- 1/2 oz Fresh lemon juice
- 2 oz Mango-infused carbonated coconut water*
- Garnish: Edible flowers
Add the mezcal, sherry and lemon juice into an ice-filled Highball glass and stir.
Top with the mango-infused carbonated coconut water.
Garnish with edible flowers.
*Mango-infused carbonated coconut water with mango: Cook down 2 L coconut water in half. Add 1 finely chopped mango and 1 cup sugar. Cook on medium for 10 minutes. Strain the mango, and let cool. Add 1 oz club soda and swizzle.