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Buzzed: Gina’s Georgie Rickey
Welcome to Buzzed, in which local bartenders show us how to make their favorite drinks—and let you in on their recipes. This week, Gina Chersevani of EatBar in Arlington shows us how to make a refreshing rickey. By Alejandro Salinas
Comments () | Published December 12, 2008

Gina Chersevani is no stranger to you, dear reader—in addition to having her wine-over-frozen-cubes-of-Tuscan-sangría drink featured in The Washingtonian’s Best of Washington issue, her Belly Up interview is still one of our most-commented-on blog posts. The people, they love them some Gina!

In fact, those who know Chersevani have nothing but kind words for the EatBar cocktail mastermind. Here’s a sampling of comments: “The ancient Greeks had Bacchus as god of wine. Somehow they forgot a goddess of cocktails. Luckily, we have Gina.” “Whatever bar Gina is behind is my automatic favorite! Never has she served me a drink that wasn’t delicious and unique. She takes chances and her instincts are spot-on! That’s why I named my baby after her.” “Watching Gina work is seeing poetry in motion!”

You get the point.

It’s no surprise, then, that when looking for a bartender to kick off our new Video Buzzed feature, we turned to Chersevani. Suffice it to say she did not disappoint us. The drink we captured her making on video, Georgie’s Rickey, was so delicious that we just had to have two. (Whoever said journalism doesn’t have any perks didn’t have our job!) Watch the video of Gina showing how to make the drink below, and get the recipe for the tasty treat.

Georgie’s Rickey
Gina Chersevani, EatBar

1½ ounces Woodford Reserve bourbon whiskey
1 ounce fresh lime juice
1tablespoon raw dark-brown sugar
5 curry cherries (can be substituted for regular cherries)
Splash of soda water
Microbasil for garnish

Related:
Happy Hour Finder
Bargain Happy Hours
More Recipes

More>> After Hours Blog | Arts & Events | Happy Hour Finder | Calendar of Events  

Categories:

Buzzed Drinks Miscellaneous
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Posted at 07:44 AM/ET, 12/12/2008 RSS | Print | Permalink | Comments () | Washingtonian.com Blogs