Building on the apropos Summer State of Mind recipe featured yesterday, I wanted to share a recipe that fittingly shares the same foundation for a crisp and refreshing summer drink. Fredo Ceraso of the blog Loungerati shares with us what he coins as “your last drink of summer” – The Kentucky Buck.
The Kentucky Buck is the brainchild of Pernod Ricard brand ambassador and San Franciscan barman Erick Castro. I love that this drink builds on many of the components of the SSOM cocktail: there’s the base spirit, ripe seasonal fruit, acidity, and refreshing fizz. But Castro’s recipe calls for neither rum nor soda, but rather it provides a seamless transition to fall with both bourbon and ginger beer taking center stage.
The Kentucky Buck (By Erick Castro)
- 2 oz Bulleit Bourbon
- 3/4 oz Fresh Lemon Juice
- 3/4 oz Simple Syrup
- 1 medium-sized ripe Strawberry
- 2 dashes Angostura Bitters
- Ginger Beer
Place juice and strawberry into tin and muddle thoroughly. Add remaining ingredients into tin along with ice and shake vigorously. Strain over ice into a Collins glass and top with ginger beer. Garnish with finely-sliced strawberry and lemon wheel.
While I have yet to try this drink for myself at home (it’s been a crazy couple of days in SJ’s world), I do expect to give this cocktail a try before the holiday weekend rolls in. And I do anticipate it being a winner among my friends. Better yet, if you plan to be in the San Francisco area in the near future, you can grab this drink at Castro’s work establishment, Rickhouse: 246 Kearny Street, San Francisco, CA 94108.
Cheers! And thanks again to Fredo for sharing the recipe!
SJ
Cocktail Culture 