The Buck Cocktail

The Buck Cocktail comes in 2 versions, Bourbon or Rye, but in this case we’ll focus on the Rye version.  This cocktail was inspired by the creation at Anvil Bar & Refuge in Houston where I fall head over heel for their Rye Buck this EVERY time.  They have a house-made ginger beer that’s cranked up on ginger and it pairs sooo well with Rye.  I attempted to modify a Bourbon Buck recipe to make a ginger heavy Rye Buck, which comes close.. but if you want the real thing, hit up Anvil.  You will NOT be disappointed.  Ok, so on to the recipe.. you’ll notice it’s a bit more odds & ends than a typical recipe I post here, but here goes nothing:

The Buck Cocktail3 oz Rye (I use Rittenhouse)
Juice from 2 Lemon wedges
1 dash of Agave
3 dashes of Angostura bitters
1 oz chilled Ginger Beer (Reed’s Extra Ginger Brew)
2 droplets of Ginger tincture

Stir until fully mixed together in a cocktail shaker and pour in highball glass over ice. Top off with an additional dash of ginger beer.

If you don’t have your own Ginger tincture lying around then I suggest you give this recipe a shot if you can wait, it’ll give the Buck the extra ginger kick it needs.  As a bonus, ginger tincture actually have some health benefits to it… it can be used to settle and upset stomach or congestion :).. so even more of a reason to try it out!

Fill up a mason jar 1/2 of the way with sliced peeled fresh ginger & cover with grain alcohol (Everclear is acceptable).  Store with lid on in a cool, dark place and shake periodically over the course of 3 weeks.  Strain out the ginger chunks and store for a year or longer!