Bliz's Royal Rickey

Drinks as They Are Mixed by Paul E. Lowe (1904, p.66) — Lowe 1904

1. Build the ice, citrus, raspberry syrup, gin, and vermouth in a Rickey glass.
2. Fill with ginger ale, dress with fruit, stir, and serve.

Garnish: Fruit

Ice: 2 or 3 pieces

Nose

Berry syrup, citrus, and ginger rise quickly.

Palate

This entry is valuable because it shows the Rickey family loosening into sweeter and more aromatic bottled-mixer territory without fully becoming a Daisy or Cooler.

Finish

The finish is fizzy, fruity, and gently bittersweet.

Summary

A sweetened, vermouth-lifted Rickey from the highball borderland.

The Ideal Bartender by Tom Bullock (1917, p.21) — Bullock 1917

1. Drop three lumps of cracked ice in a Rickey glass.
2. Build, stir, dress with fruit, and serve.

Garnish: Fruit

Ice: 3 lumps cracked ice

This matters because Bullock preserves a dressed, vermouth-bearing rickey branch rather than only the stripped lime-and-soda form.

The ginger-ale finish and fruit dressing make this a service-rich rickey variant rather than a plain mixed highball.