The Raspberry Rickey isn’t a dessert but a thirst-quencher: London Dry Gin, lime and soda meet fresh raspberries – with no or minimal sugar. The result is a zesty, herbal long drink that tastes even better with the second sip. Perfect for warm days when you want some complexity without ending up sweet. The raspberries aren’t blended but lightly pressed to let their aroma come through without clouding the drink.
Here’s what you need for the Raspberry Rickey
5 cl London Dry Gin
2 cl fresh lime juice
6 fresh raspberries (plus 2 for garnish)
Soda (approx. 8–10 cl, to taste)
optional: 0.5 cl sugar syrup (only for very tart raspberries)
The key to success
The trick is in the timing: Press the raspberries in the glass, not in the shaker. This keeps the drink clear, and the aroma unfolds slowly with every sip. For even more precision, freeze the raspberries for 10 minutes beforehand – this makes them firmer and prevents them from getting too crushed when pressed. Important: Don’t use crushed ice, otherwise the Rickey dilutes too quickly. Golf ball-sized ice cubes are ideal because they melt slowly and don’t water down the drink.
Variations
- Cucumber Rickey — Replace the raspberries with 3 thin cucumber slices, lightly pressed. Optionally add 2 cl cucumber juice. An even more herbally-fresh twist with minimal sugar.
- Vodka Rickey with Blackberry — Replace the London Dry Gin with vodka and the raspberries with 5 blackberries. Blackberries are more intense, so less syrup is needed (0.25 cl).
Frequently Asked Questions
Can I use frozen raspberries?
Yes, but only if they’re unsweetened. Frozen berries are often firmer and release less juice – ideal to avoid over-crushing. Let them thaw briefly before pressing.
Why does my Rickey taste watery?
Either too much soda or ice that’s too small. Use large ice cubes (at least 3 cm edge length) and fill the glass with ice before adding the liquid. This way, the ice melts more slowly.
Can I use other berries?
Yes, but adjust the quantity. Strawberries are sweeter – then omit the syrup. Redcurrants are tarter – 4 pieces are enough. Always use fresh and ripe berries, otherwise acidity or herbiness will dominate.
