Go Go Rickey Cocktail Recipe
Last weekend, we were invited to a showing of Darius Frank’s award-winning art exhibit Things I Love/d, his memorial to things that have been lost in DC’s quickly changing cityscape and his tentative embrace of what’s new. The contest Frank won was sponsored by Bombay Sapphire; and they were kind enough to not just host the contest but to bring the drinks as well. The art was moody and evocative. The drinks were light, bright, simple, and refreshing. Sadly, the exhibit is now closed, but you can read more about Frank and his project here. And we can help with the drinks.
Unlike yesterday’s drink’s unsubstantiated connections to the capital’s past, the gin rickey’s DC credentials are solid. The original gin rickey is a highball. Bombay named this frozen rendition after DC’s unique style of funk music, created by Chuck Brown. We’re not sure what the connection is between frozen drinks and the Godfather of GoGo, but we are sure that this frozen drink is delightful; and we’re not usually fans of the style. The basil and coconut work quite well together, and they give the more familiar gin and lime an interesting accent.
For a pitcher–makes 5 or so drinks
- 1 cup dry gin–it’s no shock that Bombay recommends you use Sapphire.
- 4 oz lime juice
- 4 oz simple syrup
- 10 fresh basil leaves
- 4 oz coconut water
- 5 oz water
- coconut flakes and lime wheel, for garnish
- Add everything but the coconut flakes and lime wheel to a blender.
- Fill the blender with ice.
- Blend until smooth.
- Pour into glasses.
- Garnish each glass with a lime wheel and a sprinkling of coconut flakes.