The ‘buck’ is one of the classic cocktails categories and, although there are many variations on the theme, the term is used to describe any cocktail that combines ginger ale or ginger beer, citrus juice and a base spirit. The name supposedly came from the addition of a measure of rye whiskey or bourbon to the previously alcohol-free beverage, Horse’s Neck, which was made from ginger beer and lemon juice. The alcohol added a ‘kick’ to the horse, which became a ‘Bucking Horse’.
Gin Buck
The drink of choice during the Roaring ’20s, the ingredients list for the Gin Buck is short and sweet: 3 measures of gin to one measure of squeezed citrus, served over copious quantities of ice and topped with ginger ale or ginger beer. But it’s infinitely customisable. The brand of gin will affect the finish, as will the choice of lemon or lime juice. Ginger beer will give a spicier result than ginger ale.
Foghorn
In some ways, the Foghorn is the anti-cocktail. A straightforward assembly of standard bar ingredients, you’d be able to request this store-cupboard combination in any pub or bar. A double shot of London Dry gin is poured over ice in a rocks glass with a dash of Rose’s lime cordial and filled to the top with ginger ale.
Elderflower Buck
A variation on the Gin Buck template, this version takes the ingredients for an Elderflower Collins – gin, lemon and elderflower liqueur – but with ginger ale instead of soda water. Save time and effort by pouring ready-to-serve Edmunds Elderflower Collins over ice and topping with ginger ale.
Kentucky Buck
This modern classic from Californian mixologist Erick Castro is a treat. Muddle a couple of strawberries with ginger syrup in a shaker before adding bourbon, a squeeze of lemon juice and a dash of Angostura bitters. Shake till cold and strain into an ice-filled Highball glass, topping with club soda.
Ginger Rogers
Reputedly created by bartender Marcovaldo Dionysos, this cocktail elevates ginger to a starring role. To make, muddle mint leaves with a splash of ginger syrup in the bottom of a Collins glass before adding a shot of gin, some freshly squeezed lemon juice and ice. Top up with ginger ale and stir to combine. Garnish with a sprig of mint.
