Food & Drink

A Gin Rickey Made for a Barbecue

Have a sip of our chef-approved cocktail recipe

Nada. There’s not a pea shoot, ice cream scoop, hunk of beef, or tiny olive that escapes the grill at Del Campo, Victor Albisu’s South American-influenced restaurant in the Penn Quarter.

The same is true for its summer cocktails. Grilled citrus juice adds sweet, smoky notes to sips such as Yin & Juice and Limonada Sucia. Inspired, we created a chef-approved riff on a rickey, D.C.’s official drink by order of Congress. Grilled lime juice softens the taste. And the color? A pale apricot that’s as pretty as a pitcher.

Grilled Gin Rickey
Serves one

1½ oz. gin
1 lg. lime
5 oz. club soda

1. Cut a washed lime lengthwise and lay the halves cut-side down for 2 minutes in a medium-hot pan or barbecue grill over the flame. It may smoke and spit.

2. The skin of the lime turns yellow as the fruit caramelizes. Remove from heat once the cut surface of the lime looks black and sticky.

3. Squeeze the grilled limes through a strainer into a measuring cup. (The warm limes all but melt when pressed; tiny brown flecks in your drink are normal.)

4. Fill a highball glass with ice. Add the gin and strained lime juice.

5. Top with club soda.

6. Add a swizzle stick and sip.

Del Campo, 777 I Street Northwest, between 7th and 8th Streets (202-289-7377 or delcampodc.com). Want more recipes? The D.C. Bartender Guilds Annual Rickey Competition takes place Sunday, 4 p.m. at Jack Rose Dining Saloon, 2007 18th Street Northwest (202-588-7388). Tickets ($35) at the door. For more information, go to jackrosediningsaloon.com.

Photo: Kate Gibbs for DailyCandy

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777 I St NW
bt 7th & 8th Sts
Washington, DC 20536