Thirsty Thursday: Irish Buck (with Homemade Ginger Ale!)

Irish Buck Cocktail

So many of St. Patrick’s Day’s drink options involve Guinness, which can be a bit disappointing if you have to avoid gluten. I know whiskey isn’t everyone’s favorite, but this drink is so light, slightly sweet, a bit fruity and really reminiscent of a Moscow Mule  that you might not even notice the whiskey. The other reason I like this cocktail so much is it is so, so simple. Simple is better sometimes, especially on a festive day.

I went a little wild and decided to use homemade ginger ale… It was received with mixed reviews. I found it too sweet and too gingery, but I watered it down a bit more and it started to grow on me. I have ventured into the world of homemade sparkling beverages after getting a Sodastream for Christmas. I love it. It is amazing And there are endless possibilities.

Irish Buck

  • 2 ounces Irish whiskey
  • 1 lime, juiced
  • 3 ounces ginger ale (recipe for homemade follows)
  • Lime wedge, for garnish
  1. Fill a lowball glass with ice. Add whiskey, lime juice, and ginger ale. Stir and garnish with a lime wedge.

Homemade Ginger Ale

Ginger Syrup

  • 1 cup peeled, finely chopped ginger
  • 2 cups water
Simple Syrup
  • 1/2 cup sugar
  • 1 cup water

 

  • Club soda (I used water from my Sodastream)
  • Lime juice
  • Lime wedges
  1. Bring 2 cups of water to a boil in a saucepan. Add ginger. Reduce heat to medium low and let ginger sit in the simmering water for 5 minutes. Remove from heat and let sit for 20 minutes. Strain liquid through a fine mesh strainer. Discard ginger pieces.
  2. In a separate saucepan, make the Simple Syrup by dissolving 1 cup granulated sugar into 1 cup of boiling water. Set aside.
  3. Make individual (tall) glasses of ginger ale by mixing 1/2 cup of ginger water with 1/3 cup of Simple Syrup and 1/2 cup of club soda. Add a few drops of fresh lime juice and a lime wedge to each glass.

Thirsty Thursday: Pear Haymaker

This is a very enjoyable autumn cocktail. It’s light and fruity, but still satisfying on a cool fall evening. Even though there is a lot of ginger in there, it’s not very overwhelming. I used ginger beer (Reed’s Extra Ginger Brew to be specific) and it came out pretty perfect even though the commenters on the original recipe seemed to have an issue with ginger beer.

Pear Haymaker (from Savuer) Makes 2 Cocktails

For the ginger syrup:

  • ¼ cup sliced, peeled ginger
  • 1 cup sugar
  • 4 oz. vodka
  • 1 oz. fresh lemon juice
  • 1 pear, chopped, peeled, and cored
  • Ginger ale or ginger beer, to top
  1. Make the ginger syrup: Combine sliced ginger, sugar, and 1 cup water in a small saucepan and bring to a boil over medium-high heat. Remove from heat and allow to cool to room temperature. Strain out ginger solids and discard, reserving syrup in an airtight container.
  2. Divide chopped pear between two 12 oz. tall glasses; muddle in each glass with a wooden muddler. Pour 2 oz. vodka over the pears in each glass, and fill with ice. Add ½ oz. ginger syrup and ½ oz. lemon juice to each glass, stir to combine, and finish with ginger ale to top.
  3. Serve and enjoy!