Lets be frank, there are some weeks where Friday just can’t come soon enough… For those weeks we hope you’ll join us in our weekly cocktail series.
As the weeks roll, I will taste a new cocktail each week and document it. As mentioned elsewhere, I’d like to learn the techniques of bartending. My goal is to make this more interesting and informative than a straight cocktail recipe book—if you’re looking for that, I suggest you look no further than Mittie Hellmich’s book The Ultimate Bar Book: The Comprehensive Guide to over 1,000 Cocktails. Eventually, my aim to make these cocktails as “from scratch” as possible and share the techniques and trivia learned in the process. In a few months I’d like to make my own cordials, infusions, tinctures, bitters, and syrups. Until then we’re starting with the homemade ginger beer we made recently.
A Buck—aka a mule—is a flexible drink, can be made with any spirit: rum, vodka, gin, whiskey, brandy, and garnished with lime or lemon. Buck’s are great for parties because they conserve your liquor cabinet and keep your guests’ quenched.
Here is what you’ll need to make the 12 Bottle Bar version of the Whiskey Buck:
- A chilled collins glass (didn’t have so I used a Ball jar—so hipster I know)
- Crushed ice
- 1/2 lemon
- 1.5-2 oz of rye whiskey (12BB recommends Old Overholt Rye Whiskey as their “budget” rye ~$16.50-$18.00)
- A jigger to measure
- A lewis bag (or a cheaper equivalent)
- A mallet (a crab hammer works. Or if you’d like overkill—Tim the toolman Taylor style—a deadblow hammer)
- 4-6 oz of ginger beer (home-made, Reed’s, or any of these recommended by dappered)
Try it and let us know what you think! Have a happy weekend!