Happy Rickey Month!

With DC's official Rickey month beginning today I thought I would begin my coverage by paying homage to the original Rickey and take a look back at a unique twist on the District's original cocktail. The Rickey originated in the 1880s, being first made at Shoomaker's bar on Pennsylvania Ave. after a request by Col. Joe Rickey, a lobbyist at the time who wanted a change from his daily bourbon.

A Rickey is about as simple as it gets to make. Derek Brown of The Passenger and Columbia Room is DC's resident scholar on the Rickey. He is the author of the Wikipedia entry on the cocktail, coining it as "an air conditioner in a glass," perfect for the hot and humid dog-day DC summers.

I was recently at the Passenger and had their standard bourbon Rickey. Served in a red wine glass, it consisted of Virginia Gentleman, a bourbon made in Virginia (yes, bourbons made outside of Kentucky can be called bourbons), giving the Rickey a more local touch. A half lime was squeezed and dropped into the glass and topped off with soda water. As opposed to gin Rickeys, a more popular version, the sweet and spicy caramel/oak flavor of the bourbon adds a more interesting depth to the Rickey. The soda water and lime gives it a very light texture, acting as a mild palate cleanser allowing for a clean AC-like finish. I enjoy a gin Rickey with the lime accentuating the spirit's botanical structure, but for that authentic feel and and more stimulating flavor, the bourbon Rickey is the way to go. (Pictured: The bourbon Rickey at The Passenger)

In honor of the 2010 Rickey month, Bourbon Steak created their own twist on the Rickey with their "Celerickey" made with Hendrick's gin, fresh lime juice, house-made ginger syrup, and celery juice.

The Celerickey had a distinct vegetal undercurrent with the cucumber notes of the Hendrick's combined with the grassy and sweet celery juice, giving it an almost Bloody Mary-esque quality. The lime juice provided some bright acidity with the ginger syrup adding a not-to-sweet touch. It was light, airy and refreshing. I really liked the dramatic celery garnish. I think I know what I'll drink the next time I order from their brunch menu. (Pictured: The "Celerickey" at Boubon Steak)

Bourbon Steak's "Is He Sharpe"

The 2011 RAMMY Awards nominations for cocktails are out so I thought I would check out the finalists for the Mixology/Beverage Program. In no particular order I have set out to give them all a try. My first stop was Bourbon Steak to try "Is He Sharpe?".

Immediately when I arrived I was greeted by bartender JP Caceres who was excited to make me their signature cocktail. I have to say it was one of the most interesting and unique preparations I had ever seen. I get really excited when savory ingredients are incorporated into cocktails so my eyes widened when he took about a dozen pink peppercorns, threw them in a glass, pulled out a torch (like the kind used on Crème brûlée) and began toasting the peppercorns. He said this is done to enhance their aroma, flavor and release essential oils. He then took a muddler and lightly crushed the peppercorns, added black tea, lime juice and house-made vanilla syrup. Then came the Cruzan 9 Rum. Head bartender Duane Sylvestre was nice enough to come by the bar and explained that he chose this particular rum as the nine spices used in its production (vanilla, nutmeg, cinnamon, ginger, cloves, mace, allspice, pepper, and juniper) play well with the other ingredients. JP slid over a straight tasting of the rum and it was extraordinarily smooth with the vanilla and ginger flow filling my taste buds combined with a playful, peppery zing. JP combined the ingredients with ice, gave it a good shake and strained it into a rocks glass with fresh ice and garnished it with a twist of lime.

"Is He Sharpe?" had an incredibly light and refreshing texture with a clean finish - a perfect summer drink. Its color was similar to an amber ice tea. I didn't pick up any of the freshly-toasted peppercorn in the aroma but definitely got a burst of vanilla and spice from the syrup and rum when I lifted it to my nose. As I took my first sip the peppercorns came through acting like a mild element of cinnamon - not as robust as I had expected, but it enhanced the vanilla and ginger flavors of the rum. The tea leveled the drink giving it a lightness, adding an earthy dynamic but may have watered it down a tad. The lime was a perfect use of citrus bringing a tropical touch and some acidic balance. Overall "Is he Sharpe?" was a well-rounded cocktail with soothing flavors that would brighten any mood. Beyond its preparation, it really didn't press the envelope with challenging flavors but still left you wanting more. It went down quick - maybe a bit too quick. In no time it was empty.