Cherry-Lime Gin Rickey

Cherry-Lime Gin Rickey

1 Review
From: EatingWell Magazine, May/June 2012

Gin, seltzer, bitters, lime juice, cherries and simple syrup combine for a truly refreshing cocktail in this gin rickey recipe. For a nonalcoholic rickey, omit the gin and add a little more seltzer.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 3 tablespoons sugar
  • 1½ tablespoons water
  • 1 cup pitted sour or sweet cherries, fresh or frozen (not thawed; see Tip)
  • ⅓ cup fresh lime juice, plus lime wedges for garnish
  • 2 cups seltzer water
  • ½ cup gin
  • 12 dashes bitters
  • Ice cubes


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  1. 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.)
  2. 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.
  3. 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.

Nutrition information

  • Serving size: about ¾ cup
  • Per serving: 130 calories; 0 g fat(0 g sat); 1 g fiber; 17 g carbohydrates; 0 g protein; 5 mcg folate; 0 mg cholesterol; 13 g sugars; 9 g added sugars; 507 IU vitamin A; 10 mg vitamin C; 9 mg calcium; 0 mg iron; 2 mg sodium; 92 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: ½ other carbohydrate, ½ fruit, 1 ounce alcohol

Reviews 1

May 11, 2012
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By: EatingWell User
Great alternative to sangria Just made these with frozen sweet dark cherries and they're great. They'd be just as good without alcohol...(ok, maybe I'd miss the gin this Friday evening...) I think they'd be amazing with fresh sour cherries and a little more simple syrup. Pros: easy, delicious on a cold or hot daay
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