Sit Back, Kick Your Feet Up & Enjoy a Gin Ricky

gin rickyThe gin ricky is our ‘go-to’ drink of the summer.  While we have found different versions, the Mr. Cheese and I prefer ours on the slushy side and one of my favorite things about the ricky, is that no sweeteners are involved.  When combined, the few ingredients seem to create a hint of coconut even though there is no coconut involved.  Legend has it the gin ricky was named after lobbyist ‘Colonel Joe’ Ricky after he’d had a couple of the drinks at Shoemaker’s in Washington, DC.   Whatever the origin, the Chalet de la Cheese is ohsohappy to have discovered this delicious beverage.  It took some fun and delicious, hot summer evenings of experimenting to get the right recipe for our taste buds, but we did it and the recipe below, hits the spot!

Gin Ricky

  • 1 cup crushed ice
  • 4 ounces gin (we use Seagram’s extra dry)
  • 1 & 1/2 ounces of lime juice
  • 8 ounces club soda
  • lime slices

How to Make It!

Put all ingredients, save the lime slices, in a blender and pulse to make a slushy.  Pour into your glass of choice, give a squirt of lime juice and add a lime slice.  Put the remaining mix in the freezer, for refills.  Go do a dance in the backyard and enjoy summer!   




About tossingtheswissaround

I have been obsessed with food since I can remember. I grew up watching the Frugal Gourmet and Julia Childs in black and white repeats on TV. I made an elementary version of veal parmesan when I was all of 8 years old and even concocted a homemade version of vomit to drizzle along the hallway and oh-so-carefully in the bathroom so I could get of school whenever I wanted. Dad never caught on but I eventually came clean about that vomit recipe. About two years ago. My skills have greatly improved and my obsession has only deepened as the years go by. In the mornings, I ask my co-workers what’s for lunch, what they ate last night and what is on the menu tonight. I groan when I eat almost anything I like because I can barely contain my excitement. Because, well, because it’s food! I was technically trained and once worked as a formal chef but physically that takes its toll so I joined the much less strenuous, albeit entertaining, world of HR. Food is still at the forefront of my mind as I continue to cook and love all things food. Enjoy!
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