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"Also known as a Rye Buck, the original version of this drink was first seen in the 1908 edition of William Boothby's World Drinks and How to Mix Them," says Michael Madrusan. Making ginger juice is a pain in the neck, Madrusan adds, "and kills juicers". For a simpler, less spicy version of this drink, mix the rye and lime juice over ice and top with ginger beer to taste.

  • 60 ml rye whiskey
  • 22 ml ginger syrup (see note)
  • 15 ml lime juice
  • To taste: soda water
  • To serve: ice cubes or chipped ice, plus glacé ginger skewered on toothpicks
01   Add rye, ginger syrup and lime juice to a shaker. Add one small piece of ice and shake hard (Madrusan terms this “whipping” the drink). Pour into a chilled highball over ice. Top with soda water to taste, garnish with candied ginger and serve.

Note To make ginger syrup, dissolve 1½ parts caster sugar in 2 parts fresh ginger juice.

Topics:

GINGER, COCKTAILS, DRINKS, SPRING, WHISKEY

Recipe:

MICHAEL MADRUSAN, THE EVERLEIGH, MELBOURNE

Photography:

CHRIS CHEN

Styling:

EMMA KNOWLES

FEATURED IN

Nov 2012

Nov 2012

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