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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.

You'll need

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

Method

  • 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.


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Featured in

Nov 2012

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