The Juice of 1 Lime. (Juice 1 lime)
1 Dash Angostura Bitters.
1 Glass of Gin. (2 oz Tanqueray Gin)
1 Teaspoonful of Sugar. (1 tsp Caster Sugar)
Stir with swizzle stick until it foams.
Well, that certainly is interesting!
I had thought the Swizzle was primarily the domain of Rum drinks like the Queen’s Park Swizzle, but here we have a Swizzled Rickey.
Sadly I am lacking in proper swizzle sticks, so I shall have to do this my own way…
Fill glass with ice. Pour ice from glass into blender or food processor and top up with a few more cubes. Add all ingredients except angostura bitters, and pulse until well frappeed. Pour into glass and top with dashes of Angostura Bitters. You may want to do some additional swizzling.
Oh my god! I thought blenders were the domain of rum and tequila drinks! Surely no man would contemplate a blender version of a gin rickey!
I can. I have. And it is good. Refreshing even! I dare you to try it!
Dear lord, what is next, slushy machines full of Corpse Revivers?
No, I don’t think so, but now that you mention it, this would make quite a tasty sorbet. “Hello, is this the Humphry Slocombe flavor suggestion line?”
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.