When the sun is able to push the rain clouds away for periods of time that can be measured in days, and not minutes or hours, I know that spring has finally arrived. With the arrival of warm spring air, fragrant blossoms and singing birds I know that it is time to put away that bottle of whiskey I normally go for in the winter and start reaching for the bottle of gin. While the warm weather may practically beg for a refreshing Collins, this time I thought we would go for the much lesser known “Rickey”.

A devout Democrat, Colonel Joe Rickey created his signature drink during the summer of the 1883 campaign. Although the original “Rickey” called for rye and not gin, today we know a Rickey to be a Collins without the sugar and with lime instead of lemon. The Rosewater Rickey below cheats a little by adding sugar to brulee the cherries, but I think that the good Colonel wouldn’t mind so much, as this cool libation will refresh even the most parched campaigner.


brulee in the bottom of a mixing glass:
5 pitted, brandied cherries
bar spoon of sugar
Angostura mist (see below)

fill with ice and add:
3 oz gin
1 bar spoon of rosewater
½ oz fresh lime juice

shake and strain into an iced Collins glass
top with soda water

*For Angostura mist, place equal portions of Angostura bitters and Lemonhart 151 rum into an oil mister/sprayer.
To brulee the cherries, place them in your mixing glass, add the sugar, and mist the Angostura mixture through a flame.
Flame until sugar caramelizes.

*This is fire and as such can cause harm to yourself and/or your surroundings.
Use extreme caution!

Drink and photo by:
Jamie Boudreau



~ by Jamie Boudreau on June 7, 2007.

11 Responses to “ROSEWATER RICKEY”

  1. The site looks good and so do the drinks!

  2. Wow, beautiful! Sounds like a lovely drink.

  3. Glad to see you’re posting again, always like reading your posts.

  4. I’ve been wanting to try your flamed bitters ever since I read it here, and I just remembered that an old roommate left behind a Misto sprayer. So, being all about exploration and, of course, fire, I brought it in to work this weekend to try it.

    Outrageous, and of course now all of the Pisco Sours served at El Vaquero are scorched with an Angostura flame.


  5. […] brilliant, and his techniques push the boundaries of mixology. So when I read about how Jamie would brulée brandied cherries with a Misto filled with 151-proof rum and Angostura bitters, I was […]

  6. […] that later) its of course all inspired by the oh so beautifully scorched Pisco Sour and the awesome Rosewater Rickey. What would we do without all these inspiring and skillful people who shares their knowledge on the […]

  7. After trying this (finally), I came up with a slight revision – added some spices to the sugar & my own Cherries. Hope you like; photos came out nicely…

  8. […] with Sheldon. No one else on the show would think to silence Sheldon’s recitation of arcane mixological details by handing him a shot, and no one else would summon quite that delicious a grimace from Sheldon as […]

  9. […] (and photographed) by Jamie Boudreau at Vessel in Seattle, this is how it’s gonna go […]

  10. […] brilliant, and his techniques push the boundaries of mixology. So when I read about how Jamie would brulée brandied cherries with […]

  11. can’t wait to try it sounds fantastic

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: