Yichang Rickey Recipe

Prepare the shaker

Add torn lime leaf to a cocktail shaker. Gently slap the leaf between your palms once to release aromatics, then add The Botanist Gin, Casamigos Mezcal, yuzu juice, fresh lime juice and yuzu syrup.

Muddle / lightly bruise

Using a bar spoon or muddler, lightly press the lime leaf into the liquids 2–3 times — just enough to release oils and fragrance without shredding the leaf (to avoid bitterness).

Dry shake (optional)

If you want a brighter emulsification of aromatics, seal the shaker and shake without ice for 6–8 seconds to further integrate the yuzu and lime leaf oils.

Shake with ice

Add ice (about 6 cubes) to the shaker. Seal and shake vigorously for 10–12 seconds until well chilled and slightly diluted.

Strain over ice

Fill a highball or Collins glass with fresh ice. Double-strain the shaken mixture into the glass (use a julep strainer and fine mesh if available) to remove leaf fragments and small ice shards.

Top with soda

Gently top with 3 oz chilled soda water. Stir once gently with a bar spoon to combine without losing effervescence.

Garnish and finish

Float a thin yuzu or lime wheel on top and tuck a small torn lime leaf against the glass or on the wheel to accent the citrus-lime aroma. Serve with a straw if desired.

Serve

Present immediately while fizzy and cold. Recommend enjoying within a few minutes to capture the yuzu aroma before carbonation dissipates.