Cherry Lime Virgin Rickeys Recipes

CHERRY LIME RICKEY

Steps:

• Add the lime juice, optional gin, and syrup to highball glass and stir.
• Fill with ice and top with sparkling water. Garnish with lime wedges and Maraschino cherries.

CHERRY-LIME RICKEY

Steps:

• Combine the cherries, sugar and 1 cup water in a medium saucepan over high heat. Bring to a boil and reduce to a simmer. Carefully smash the cherries with a potato masher, then simmer the mixture until slightly reduced and dark red, about 10 minutes. Let cool for 10 minutes.
• Strain the mixture through a strainer into a heatproof container, pressing on the cherry solids to extract all the juice. There should be about 1 3/4 cups of syrup. Let cool for 30 minutes.
• Combine the cherry syrup with the limeade and lime juice in a pitcher and stir well. There will be about 3 cups total.
• To serve: Either stir in 3 cups water if you want a still drink, or mix equal parts of the drink mix with seltzer in a glass. Serve over ice with frozen cherries and lime wheels.

CHERRY LIME RICKY

Steps:

• Put the cherries, lime, and sugar into a large rocks glass. Muddle the fruit and sugar by pressing them with a pestle or a wooden spoon until juicy and fragrant. Add the gin and crushed ice. Cover with a cocktail shaker and shake vigorously, or stir, until combined and chilled, about 30 seconds. (In general, by the time the shaker mists up the drink is ready.) Serve.
• Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

CHERRY LIME VIRGIN RICKEYS

Steps:

• Pour 2 tablespoons lime syrup into each of 10 tall (8-ounce) glasses. Carefully pour 1 tablespoon grenadine over back of a long spoon inserted halfway into each glass (to prevent colors from blending). Gently top off drinks with seltzer, pouring it over back of spoon.

CHERRY LIME RICKEY

Steps:

• In a saucepan over medium heat, combine the simple syrup, ginger and lemongrass stalk. Bring to simmer, cook for about 3-4 minutes to infuse.
• Place cherries in a stainless steel bowl or container. Pour over the simmered gingered syrup, let cool to room temperature, wrap with plastic, refrigerate for at least eight hours (overnight).
• To assemble the cocktail: In an old-fashioned glass, combine the kumquats, cherries, sugar, lime juice; carefully muddle the mixture with a pestle.
• Next, fill a large cocktail shaker half-way with ice cubes and combine the blood orange vodka, grapefruit juice, and cherry juice.
• Place a few ice cubes in the glasses with the muddled fruit. Then strain the shaken mixture over the ice.
• Carefully stir each finished drink with the lemongrass stick, garnish with a couple fresh cherries and serve immediately.