Whiskey Buck
A foundational cocktail that marries the robust character of whiskey with the spicy effervescence of ginger beer and bright citrus acidity. This versatile and enduring template showcases the spirit's complexity while remaining refreshingly accessible.
15%
ABV
202
Calories
Collins
Glass
Flavor Profile
Flavor Journey
History & Heritage
“The Whiskey Buck evolved from the Horse's Neck of the 1890s and the explosive popularity of the Mamie Taylor around 1899. The term 'Buck' became established with the Gin Buck in 1903, referring to the 'kick' of alcohol added to ginger ale. During Prohibition, the Buck format thrived as a way to make bootleg spirits palatable. The modern craft cocktail movement has elevated the Whiskey Buck with high-quality ingredients, making it a respectable classic rather than just a simple mixer drink.”
Ingredients
Quality ingredients make all the difference. Each component plays a crucial role.
Method
Technique transforms ingredients into something extraordinary.
Fill a Collins or highball glass completely with fresh, cold ice cubes
Pour the bourbon and freshly squeezed lemon juice over the ice
Add two dashes of Angostura bitters
Top with cold ginger beer, pouring gently to preserve carbonation
Give a brief, gentle stir with a bar spoon to integrate ingredients
Glassware
Served in a Collins or highball glass to preserve carbonation
Garnish
Wide lemon peel, expressed to release oils
Master's Tips
Professional insights to elevate your craft
High-quality, spicy ginger beer is crucial - avoid overly sweet ginger ale
Fresh lemon juice is non-negotiable for proper balance
Pour ginger beer gently to preserve carbonation
Serve immediately before effervescence dissipates
Variations & Riffs
Classic cocktails inspire countless variations. Here are some popular riffs on the Whiskey Buck.
Other Variations
Irish Buck
Uses Irish whiskey and often lime instead of lemon for a lighter profile
Changes
Rye Buck
Using rye whiskey creates a spicier, drier version
Changes
Kentucky Buck
Modern classic created by Erick Castro, adding muddled strawberry
Changes
Mamie Taylor
Historical precursor using Scotch whisky and lime juice
Changes
More to Explore
If you enjoyed this cocktail, these similar creations might capture your interest.
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Dying Bastard
Amped Suffering Bastard—gin and brandy with added bourbon, lime, bitters, and ginger beer.
Gold Rush
Bourbon, honey, and lemon. A honey-sweetened whiskey sour that's become a modern classic.