The Gin Rickey is an old classic, made with gin, a squeeze of lime, and carbonated water. A close cousin to the Tom Collins and the Gin Fizz, all three go back to the early days of mixed drinks in this country. They’re ideal for summer: light, bubbly, with a hit of citrus. I’ve gone a step further and added fresh watermelon juice and a couple of crushed coriander seeds. The coriander echoes the spice flavors in the Bombay Sapphire gin.
I think this is the perfect idea if you’re having friends over and you want one special drink to start everybody off with. I chose watermelon because it’s the very definition of refreshing. The flavor doesn’t overwhelm the gin, and its high liquid content means lots of juice. If you’re first thought is ‘yuck, I hate the taste of watermelon’ you’re probably thinking about artificial, over sweetened watermelon flavor. I thought the fresh watermelon juice had a wonderful, delicate flavor. Give this one a chance.
All you have to do is pick up a watermelon, which they’re practically giving away right now. As a good cook and follower of this blog, I know you already have coriander seeds in your cupboard :)
What You Will Need
- 2 coriander seeds
- 2 oz (1/4 cup) Bombay Sapphire Gin
- 2 oz (1/4 cup) fresh watermelon juice (directions below)
- 1/2 oz fresh squeezed lime juice (about 1 lime)
- club soda or sparkling water to top up
- mint leaves
- watermelon spear
- To make the watermelon juice put 1 lb of roughly chopped watermelon (this will be approximately half of a mini watermelon) into a blender or food processor. Blend until pureed. Pour the puree through a sieve, and let sit in the refrigerator to drain. Don't push the pulp through, just let it drain. It will yield about 1 1/2 cups of juice.
- Put the coriander seeds at the bottom of a cocktail shaker and crush lightly,
- Add the gin, lime juice and 1/4 cup of the watermelon juice. Add ice and shake.
- Pour over fresh ice and top up the glass with club soda or sparkling water.
- Garnish with mint and a watermelon spear.
One year ago today—