Rickey Sour Recipe

Prepare and dry shake

Add the gin (or rye), fresh lime juice, simple syrup, and egg white (if using) to a cocktail shaker. Do a dry shake (no ice) vigorously for 10–15 seconds — this incorporates air and builds a creamy foam from the egg white.

Shake with ice

Add a generous handful of ice to the shaker and shake again, hard, for 10–15 seconds until the outside of the shaker becomes very cold. This chills and properly dilutes the drink.

Strain and top

Double-strain (use a Hawthorne strainer and fine mesh if available) into a chilled highball or Collins glass filled with fresh ice. Top with about 1.5 oz club soda to give the Rickey its characteristic effervescence.

Garnish and finish

Carefully drop 2 dashes of Angostura bitters onto the foam (if egg white used) or into the drink. Garnish with a lime wheel or wedge on the rim. Serve with a straw if desired.

Notes: If you prefer a fully vegan version, omit the egg white — you will still get a bright, tart Rickey sour. Adjust simple syrup to taste if you prefer more or less sweetness. For a traditional 'Rickey' style (less sweet), reduce simple syrup to 0.25 oz or omit entirely and increase soda.