This cocktail is a fun play on a gin rickey, an iconic and refreshing DC cocktail. Just like a classic Rickey, this cocktail is no frills and easy to make and easy to drink. It's refreshing and slightly vegetal with a nice touch of salinity.
*For Salted Lime Oleo: in a vacuum bag or sealable container add 1000 mg spent lime husks, 1000 mg cane sugar 25 mg salt. Seal and leave overnight. The next day add 1000 mg hot water and strain.
Add all ingredients into a mixing glass and top with ice. Shake together and strain into a Collins glass with fresh ice. Garnish with the spent lime husk and cucumber ribbon.
It is an ideal aperitif wine and goes well with all types of tapa, especially olives, nuts and Iberian cured ham.
Also providing the perfect companion for shellfish and fish, especially those with a marked salty taste (anchovies) or even raw (sashimi).
Its low acetic acid content combines exceptionally well with dishes of marked acidity (vinaigrette salads, marinades, etc.) as well as with cold soups (gazpacho, ajo blanco, etc.).
Use an ice bucket with both ice and water to serve chilled between 6º & 8º C.
It adapts perfectly to a diverse range of salty and intense flavours.
In traditional wide-rimmed catavinos, or in white wine glasses.
