The Big Buck is an underrated classic that combines whisky with the spicy freshness of ginger beer. Here, the smoky sweetness of a Bourbon Whiskey meets the tangy acidity of lemon juice and the sharp spice of ginger. A drink that wants more after the first sip – perfect for warm evenings or as an accompaniment to hearty dishes. No frills, just clear aromas that push each other.
And here’s what you’ll need for the Big Buck
4 cl Bourbon Whiskey
1.5 cl Triple Sec
1.5 cl lemon juice
12 cl ginger beer
Garnish: lemon zest
This is what matters
The ginger beer must not be too sweet – choose a variety with distinct heat, otherwise the whisky will be overpowered. The lemon zest should be rubbed *before* placing it in the glass over the surface so that the essential oils aromatize the first sip. For an even more intense flavor, squeeze the zest lightly and let a few drops fall directly into the glass. Rinse the glass briefly with cold water beforehand so the ice doesn’t melt immediately and dilute the drink.
Variations
- Buck with Rye Whiskey — Replace the Bourbon with 4 cl Rye Whiskey for a drier, peppery version. Pairs especially well with more robust ginger beer.
- Spicy Buck — Add 2 slices of fresh ginger, lightly pressed before topping up with ginger beer. Remove the slices after 1 minute to control the heat.
- Frozen Buck — Mix all ingredients except ginger beer in a shaker with crushed ice, strain into a chilled glass, and then top up with ginger beer. More refreshing, but less effervescent.
Frequently Asked Questions
Can I use ginger ale instead of ginger beer?
Ginger ale is sweeter and less spicy – the drink loses depth. If you try it, reduce the Triple Sec to 1 cl to balance the sweetness.
Why isn’t the Big Buck shaken?
Ginger beer loses its carbonation when shaken, resulting in a flat drink. The cocktail is built to preserve the fizz.
Which glass works best?
A tall Highball glass – it gives the ginger beer room to shine and keeps the ice cold longer. A tumbler also works, but the drink will appear more compact.
