Thursday, June 9, 2011

el rico rickey

2 oz Lunazul Reposado Tequila
1 oz Rhubarb Juice (*)
1/2 oz Lime Juice
1/2 oz Simple Syrup

Build on ice. Top with soda water and stir. Garnish with a lime wheel and add a straw.
(*) This was a sweetened juice and no heat was utilized; I did not ask how much sugar was added.

Last Thursday, Andrea and I went to Rendezvous in Central Square for dinner. Bartender Scott Holliday had just revamped the menu and added a few new drinks including the "El Rico" Rickey. Scott mentioned that it was his first tequila drink to ever appear on the menu. Moreover, Scott commented that "Rickey purists will harumph" because it is not a true Rickey; Rickeys as they were created in the late 19th century contain little or no sweetener to balance the tart lime juice. Also, Rickeys often include the half shell of the squeezed lime to be dropped in the drink. Regardless, I was not going to let a tequila-rhubarb drink slip by me; the last one I had was quite delightful.
The "El Rico" Rickey began with a fresh lime aroma complemented by some agave notes. Despite the sweetener added to the drink, the sip was still crisp and limey; perhaps the tartness of the rhubarb juice helped to counter the added sugar. The tequila and rhubarb flavors appeared on the swallow and pleasantly lingered on the palate for a bit. Just like my previous experience with the pairing, rhubarb and tequila definitely proved to be a delightful match.

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