Tuesday, March 12, 2019
Squid Mixes: Joe Rickey
I used bourbon for our drink, as recommended by David Wondrich in Imbibe!, from which I also got the above history. We've had gin rickeys before and my wife says she prefers it that way. I like the bourbon. Gin doesn't stand up as well to mixers as whiskey does. I like the fact that with whiskey, you always know it's there. Even if the flavor fades, that warmth in the back of the throat remains. I can see how the mellow bourbon is the right choice. A sharper rye, for instance, might clash more with the lime.