Shanghai Buck
From The Webtender Wiki
(Difference between revisions)
(→Recipe) |
|||
| (2 intermediate revisions by one user not shown) | |||
| Line 1: | Line 1: | ||
| − | A once popular member of the [[Buck Cocktails]] family made with | + | A once popular member of the [[Buck Cocktails]] family made with Cuban rum, sugar and ginger ale or ginger beer. |
==Recipe== | ==Recipe== | ||
| Line 11: | Line 11: | ||
* Ginger Ale or Ginger Beer | * Ginger Ale or Ginger Beer | ||
| − | In a 16-ounce Collins glass, over three cubes of ice add sugar and rum, and then fill with ginger beer. | + | In a 16-ounce Collins glass, over three cubes of ice add sugar and rum, and then fill with ginger beer. Note that the lack of lime or lemon juice shows that this is not a true "buck cocktail." Baker fixes that with the recipe below. |
Latest revision as of 21:30, 22 August 2019
A once popular member of the Buck Cocktails family made with Cuban rum, sugar and ginger ale or ginger beer.
[edit] Recipe
From "The Gentleman's Companion, Vol. II" (1939) by Charles H. Baker Jr.
Recipe from the British Shanghai Club Bar, Shanghai, China
- 2 jiggers Bacardi rum (light or gold)
- 1 to 2 tsp Sugar
- Ginger Ale or Ginger Beer
In a 16-ounce Collins glass, over three cubes of ice add sugar and rum, and then fill with ginger beer. Note that the lack of lime or lemon juice shows that this is not a true "buck cocktail." Baker fixes that with the recipe below.
Charles H. Baker's "improved Shanghai Buck"
- 2 jiggers Bacardi rum (light or gold)
- 1 to 2 tsp Grenadine
- Juice of a Lime or half a Lemon
- Ginger Ale or Ginger Beer
In a 16-ounce Collins glass, over three cubes of ice add grenadine, citrus juice and rum, and then fill with ginger beer.
