Long work days during summer mean when I finally get home, I’m feeling more exceptionally lazy than usual. So for cocktails, that calls for simple classics that I can make in my sleep. Either that, or those kind of drinks you see being made in the background scenes of Mad Men where ladies with curves and men in suits casually slurp down tall ice-filled glasses of hooch and soda – highballs.
This one isn’t so much a Don Draper-esque classic highball as it is a modern riff on a whisky buck, but I’ve still got last night’s episode of MM on my mind so pardon my tangential wanderings. (And Ms. ChinaNob and I agree – more Joan is always a good thing. I believe Ms. ChinaNob’s exact words were “how can she NOT give you a woody?)
Anyways, Mad Men got me thinking of the Moscow Mule, created in the 1940s, which combined vodka, lime and ginger beer in an ice-filled copper mule cup. It is credited with playing a large role in shifting American liquor tastes from gin to vodka, a shift that started in the 1950s until the early 1960s, at which point, the Mad Men timeline picks up.
Which brings me back to the ginger ale, citrus and liquor of the buck or mule. Bucks are a breeze to make and highly forgiving of just slapping one together with eyeballed measurements. The real danger is how easy they go down – you can quickly knock a few of these back over a summer BBQ and before you know it, you’ll understand its name.
1.5 oz bourbon
0.5 oz St. Germain elderflower liqueur
0.5 oz lime juice
Shake with ice until frosty & strain into Mason jar filled with ice. Top with ginger beer.
Recipe courtesy of Bloodhound.