Harvesting raspberries in our gardens occurs spring and then again in the fall. Most of our harvest is eaten the same day or goes into raspberry fermentation for cocktail shrubs. But this last year I froze several gallons for jam. Since jam isn’t happening like I planned, I decided to make raspberry syrup, which then led us to this colorful cocktail. It’s vodka forward, but we like it like that. Feel free to reduce the vodka for your tastes. The raspberry syrup, seltzer and lime combo make it super easy to sip. Take it slow – it dangerously delicious!
For the Raspberry Syrup ~ makes (1) Cup
- 1/3 C water
- 1/3 C granulated sugar
- 1 C thawed frozen raspberries OR fresh raspberries
In a small saucepan on medium-high heat, add water and sugar and bring to a light boiling point. Add raspberries. Reduce heat to a medium-low and simmer until the syrup reduces and become thick. Pour syrup into a glass jar through mesh strainer to remove raspberry seeds Set aside to cool.
Makes (1) Cocktail
- 1 T raspberry syrup (add more syrup if you desire more sweetness)
- 2-1/2 ounces vodka (or less if you’d prefer)
- 1 ounce fresh lime juice
- 4 ounces seltzer or sparking water
- ice cubes
In a cocktail shaker raspberry syrup, vodka, lime juice and ice. Shake well. Pour into a low-ball glass with several ice cubes and top with seltzer. Garnish with lime slices or a few raspberries.
HISTORY OF THE RASPBERRY LIME RICKEY
From New England.com
Colonel Joseph Rickey moved to Washington D.C to try his hand at lobbying after the Civil War. He considered himself a bit of an expert on the governmental affairs of the time, and enjoyed his friendships with politicians. He and his friends would meet up for drinks in D.C. bars so frequently that it was no surprise when Rickey’s signature order became popularly recognized. Bartenders and bar-goers alike began calling his choice beverage – bourbon or whiskey, seltzer water, lemon and a hearty chunk of ice – the “Joe Rickey” as early as the 1800s. Legend holds that Rickey lamented his newfound fame, regretting that he would be remembered for the drink rather than his lengthy and robust career. (Spoiler alert: he didn’t lament it for too long. Later in life, he bought the establishment that most popularized the beverage and made some sizable profits off this new investment.) In the meantime, though, the “Joe Rickey” worked its way into the arsenal of almost every bartender in the area. Lime replaced the lemon, and the drink showed signs of spreading even further into the country. At least until prohibition made it illegal. The “Joe Rickey” quickly found itself facing serious threat of extinction. People were no longer turning to bars, but to speakeasies and black market trading for their fix of spirits. The Rickey as everyone knew it just didn’t have a place anymore. Just as the country was about to say farewell to the Rickey, it made something of an inadvertent comeback. People noticed that the mocktail version tasted just as “adult” as the cocktail version. (Many say the the lime helped it retain its signature bitter kick.) For years, the Lime Rickey served as a cultural stand-in for alcoholic beverages. Prohibition, of course, didn’t last forever, but as other once-alcoholic beverages re-embraced their former forms, the rickey did not. People had become so accustomed to the mocktail rickey that rather than regaining its popularity in bars, it found more fans in soda shops and ice cream parlors. New Yorkers added cherry syrup to theirs, and we New Englanders added raspberry syrup to ours. The new version was sweet, tangy, and much “fancier” than regular soda. Soon the “Raspberry Lime Rickey” was all the rage in every jukebox-playing, soda-on-tap dining establishment in the northeast. Nowadays, you might not see the Raspberry Lime Rickey on the menu as frequently as you used to, but when you do – it’s a treat.
