As we approach the halfway point of one of the stickiest, dampest months in recent memory, it’s good to know that Tryst stands ready to refresh D.C. denizens with a trio of specialty Rickeys.

The iconic cooler — originally fashioned by blending bourbon, ice, fizzy water and a squeeze of lime in an effort to slake the thirst of 19th-century D.C. lobbyist Col. Joseph Rickey — has enjoyed a renaissance as of late. Its gin-based counterpart is faring even better, rising in recent years to become the District’s “native cocktail.”

Tryst in Adams Morgan is celebrating Rickey Month by fielding three twists on the traditional drink:

• Gin Rhuby ($9): Edinburgh gin, house-made rhubarb-beet juice, Aperol, fresh lime, splash of soda
• 1700 Park Road ($10): Bulleit bourbon, house-made tamarind puree, Black Strap rum, fresh lime, splash of house-made coconut water soda, halved hazelnut garnish
• Flanders Soda ($12): Dickle rye, Bulleit bourbon/Edinburgh gin, fresh lime, house-made Flanders soda (forged from Rodenbach Red reduction)

The seasonal selections are the brainchildren of Tryst beverage gurus Danyelle Hadaway, Geraldine Galdamez and Brett Robison, respectively.

According to a Tryst spokeswoman, all are selling well, but the Park Road appears to be leading the pack.

The game plan is to keep all three in rotation through the D.C. Rickey Finals at the end of the month (July 28), at which point the lollygaggers will be retired while the top contender enjoys a victory lap through the dog days of August.