1934 What Shall We Drink by Magnus Bredenbek

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Chapter V How To Make Rickeys

In the good old days drinkers were wont to say that without the family of Rickeys a hon vivant's existence were dull, indeed. Perhaps they were right and you may agree with them after sampling a few that will be given here. MIXING A GIN RICKEY First let's get acquainted with Mr. Gin Rickey, who was the most popular member of the family long ago. Suppose we drink one together and mix for two, eh? Writing about'em certainly makes one thirsty! Here goes: Into our individual thin goblets put a few cubes of ice or cracked ice, as preferred. Pour into each glass about two ounces of dry or sweet gin. Most men prefer the sweet for a rickey. Now squeeze into each glass a half lime and let the lime drop after its juice into each glass. Um-ml Now get that vichy or seltzer bottle and send a stream of effervescent fluid into the glass until it nearly touches the rim. Ah,that's it! Now stir it with a spoon and let's toast each other! If you hke it stronger, add more Gin. MIXING A DIXIE RICKEY One of my pleasantest memories of a warm day years ago in Virginia was the serving by my host of what he called a Dixie Rickey—I honestly believe the good fellow was spoofing me as to the name—but the drink—ah! I think I'll mix one now, calling on a pretty sound recol lection of what undoubtedly was my host's own concoction: A tall shell glass quarter full of finely shaved ice now re ceives a dash of Arrack, a dash of lemon juice, the juice-of a half lime, an ounce of Jamaica rum, a dash of Creme de Menthe, an ounce of Bourbon Whisky, aU stirred as they are added. A sprig of verbena now goes in and the glass filled with vichy or seltzer stream after a bit more ice has

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