Grapefruit Rosemary Rye Rickey
Peppery rye, tart grapefruit, and rosemary sparkle in a tall 10-minute cocktail.
Prep: 7 · Cook: 3 · Total: 10 · Serves: 2 · Difficulty: Easy · Rating: 4.6/5 (68 reviews)
INSPIRED BY
An original rickey that pairs peppery rye with tart grapefruit, lime, and a fragrant rosemary syrup.
Story
Theo likes a tall drink that hits bright before the whiskey rolls in. Grapefruit brings the roadside citrus stand, rosemary brings a little campfire snap, and rye keeps the whole thing stacked with flavor. Pour it cold, top it high, and let the bubbles do the talking.
By Theo
Ingredients
- 2 tablespoons granulated sugar
- 2 tablespoons water
- 1 small rosemary sprig
- 3 ounces rye whiskey
- 3 ounces fresh grapefruit juice
- 1/2 ounce fresh lime juice
- Ice
- 4 ounces chilled sparkling water
- 2 grapefruit wedges, for serving
Instructions
- Stir the sugar, water, and rosemary in a small saucepan over medium heat until the sugar dissolves, then cool for 2 minutes.
- Fill two tall glasses with ice and divide the rye, grapefruit juice, lime juice, and rosemary syrup between them.
- Stir each glass for 10 seconds to chill the citrus and whiskey mixture.
- Top slowly with sparkling water and let the bubbles settle before adding more.
- Taste each drink and adjust with a squeeze of lime or a small splash of syrup.
- Garnish with grapefruit wedges and a rosemary sprig, then serve immediately.
Chef Tips
- Bruise the rosemary gently while the syrup warms for a stronger aroma.
- Chill the sparkling water before mixing so the rickey stays lively.
- Bourbon makes this drink rounder if you prefer less spice from the rye.
- Strain the syrup before storing it in the refrigerator for up to one week.
Cook's Notes
- Cool the syrup before mixing.
- Use plenty of ice.
- Add sparkling water slowly.
- Garnish right before serving.