1 1/2 tablespoons
pitted sour or sweet cherries, fresh or frozen (not thawed; see Tip)
fresh lime juice, plus lime wedges for garnish
- Bring sugar and water to a boil in a small saucepan and stir until the sugar is dissolved. Remove from heat. (Alternatively, combine sugar and water in a small bowl; microwave, stirring once, until the sugar is dissolved, about 1 minute.)
- Puree cherries and lime juice in a blender until mostly smooth. Add 2 to 3 tablespoons of the sugar syrup (to taste), seltzer, gin and bitters; pulse to combine.
- Fill 4 rocks glasses with ice and top with the cherry-lime rickey. Garnish with a lime wedge, if desired.
Tip: To pit fresh cherries, use a tool made for the job—a hand-held cherry pitter; it also works for olives! Or pry out the pit with the tip of a knife or vegetable peeler.
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