The Rickey cocktail has a long and storied past: created by bartender George Williamson in Washington D.C. at Shoomaker’s bar in the 1880s, it was originally made with bourbon, a squeezed lime and carbonated water. Later versions used gin in place of bourbon, and virgin variations also became popular.
Now, Pez Cantina in DTLA is getting creative with this classic tipple, making a riff called the Cherry Lime Ricky Ricardo with gin, muddled black cherries, fresh lime, verbena and soda water.
“As owner of Milk Ice Cream Parlor in Hollywood, I am very fond of old school soda fountain treats,” explains Pez Cantina owner Bret Thompson. “So this cocktail just made total sense at Pez Cantina, but with a twist on the name to The Ricky Ricardo.”
Cherry Lime Ricky Ricardo at Pez Cantina Recipe
- 1 oz. high-quality Maraschino cherries in simple syrup
- 2 lime wedges
- 1 spring lemon verbena
Muddle the above ingredients, then add the below and shake. Garnish with 2 cherries on a stick.
- 1 oz. fresh lime juice
- 2 oz. Nolets gin or gin of choice
- Splash of soda water
Pez Cantina details
401 S. Grand Ave., 213-258-2280, pezcantina.com, @pezcantina
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