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Hop Toad Rickey


Courtesy of Chantal Tseng, The Tabard Inn, Washington, DC

Chantal Tseng combines aromatic gin, lime, and verbena with earthy Matcha tea and in-season peach juice for an inspired take on the Rickey that “combines an historic playfulness with an earthy, herby and fruity sensibility.”

-Kelly Magyarics

Reinterpreted Classics
1 1/2 oz. Hendricks Gin
Juice of 1 ½ key limes and their shells
3-4 oz. Matcha tea/Peach siphoned soda (See Note)

Dash Verbena Essence (or a lemon verbena leaf smacked or muddled to release oils)

 Sprig of Lemon Basil, for garnish
Fill a tall glass with cracked ice. Add gin, lime juice and shells, soda and verbena essence or leaf. Stir, and garnish with a sprig of lemon basil.

Note: For the siphoned soda, Tseng brews Matcha tea and mixes it with peach juice in a two to one ratio, then adds 8-10 drops of her housemade Verbena Essence and about a half teaspoon of Xanthum gum for texture before charging the mixture in a soda siphon. For an easier mixer, combine the Matcha tea/peach juice with carbonated water, to taste.