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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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