Tokyo Rickey Recipe

Chill glass

Place a highball or Collins glass in the freezer for a few minutes or fill it with ice and water to chill while you prepare the ingredients.

Measure and combine spirits

In a cocktail shaker or mixing glass, pour 2 oz Japanese gin, 0.75 oz fresh lime juice, 0.5 oz ume or yuzu liqueur (if using), and 0.25 oz simple syrup or agave. These ratios create a bright, slightly floral citrus base with a touch of Japanese flavor.

Add ice and shake

Add a handful of ice (enough to chill thoroughly) to the shaker. Shake vigorously for about 10–12 seconds until well chilled. If you prefer a slightly lighter texture, you can simply stir briefly instead of shaking.

Prepare glass

Discard the chilling ice/water from the glass if you used that method. Fill the chilled highball or Collins glass with fresh large ice cubes (about 4–6 cubes).

Strain and top

Double-strain or fine-strain the shaken mixture into the prepared glass over the fresh ice. Top gently with 3 oz chilled club soda (adjust to taste) and give one gentle stir to combine without dispersing the carbonation.

Garnish and serve

Garnish with a lime wheel or wedge on the rim. Slide a fresh shiso leaf into the drink or float it on top, or add a small strip of candied yuzu peel for an aromatic finish. Serve immediately with a straw or stirrer.

Notes on variations

For a drier Rickey, omit the simple syrup. To emphasize Japanese flavors, use yuzu liqueur or add a couple drops of yuzu juice. Replace gin with shochu (1.5–2 oz) for a different texture and umami character.