Cherry Lime Rickey Recipe

  • For the infused cherries:
  • 20 frozen tart cherries
  • medium piece of ginger, peeled and sliced
  • 1 stalk lemon grass, split lengthwise
  • 1 1/2 cups simple syrup
  • For the cocktail:
  • 6 fresh kumquats
  • Drained cherries from above recipe (method to follow)
  • 4 teaspoons sugar in the raw
  • 4 ounces freshly squeezed lime juice
  • 8 ounces blood orange vodka
  • 4 splashes tart cherry juice
  • 1 splash fresh grapefruit juice
  • 1 teaspoon tart cherry puree
  1. 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.
  2. 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).
  3. To assemble the cocktail: In an old-fashioned glass, combine the kumquats, cherries, sugar, lime juice; carefully muddle the mixture with a pestle.
  4. Next, fill a large cocktail shaker half-way with ice cubes and combine the blood orange vodka, grapefruit juice, and cherry juice.
  5. Place a few ice cubes in the glasses with the muddled fruit. Then strain the shaken mixture over the ice.
  6. Carefully stir each finished drink with the lemongrass stick, garnish with a couple fresh cherries and serve immediately.