As you may have noticed, there is a lime shortage. Some people are calling it Limepocalypse even. With heavy rains ruining crops and a bacteria that has been eating it’s way through many of Mexico’s lime trees, there was already a shortage but the fact that Mexican drug cartels are now hijacking lime farmer’s trucks has made things much worse. Limes that I can normally get 6/$1 are now as much as $1.50 a piece. Luckily this week I stumbled upon a store that had them for $.50 a piece, a bargain comparatively! I snapped up 4 of them and plotted my cocktail endeavor for the evening. I had originally intended to make some Kentucky Mules, but couldn’t find any ginger beer. Therefore, I turned to the Rickey.

Originally created with bourbon, the Rickey was purportedly invented in the 1880’s in a Washington, DC bar called Shoomaker’s  in collaboration with Democratic lobbyist Colonel Joe Rickey. The gin version became popular years later and remains the more popular version of the drink. Traditionally the Rickey is made from gin or bourbon, half of a lime, squeezed and dropped in the glass, and carbonated water. Generally, there is little to no sugar in the drink. I personally find the Rickey to be too acidic without any sugar, and especially if there is whiskey in it. The whiskey version tastes very anemic to me without sugar since you’re essentially just getting watered-down whiskey with lime in it. I like to add about 2 barspoons of Demerara sugar to mine. It adds a bit of sweetness, plus the raw sugar gives the drink a brighter flavor than simple syrup would. If you can get your hands on some limes that won’t break your bank, it’s a really tasty and refreshing drink.

Bourbon Rickey

2 oz Bourbon (we used Michter’s Small Batch Sour Mash)

Juice of 1/2 a Lime

2 bar spoons Demerara Sugar

Soda Water

Combine all ingredients except soda in a Collins glass. Stir until sugar is mostly dissolved. Add ice and top with soda water. Stir and garnish.

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