Shanghai Buck
From The Webtender Wiki
(Difference between revisions)
(→Recipe) |
|||
| Line 1: | Line 1: | ||
| − | A once popular | + | A once popular member of the [[Buck Cocktails]] family made with Puerto Rican rum, sugar and ginger ale or ginger beer. |
==Recipe== | ==Recipe== | ||
| Line 23: | Line 23: | ||
In a 16-ounce Collins glass, over three cubes of ice add grenadine, citrus juice and rum, and then fill with 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. | ||
| + | [[Category:Recipes]] | ||
[[Category:Rum Cocktails]] | [[Category:Rum Cocktails]] | ||
Revision as of 01:34, 8 January 2013
A once popular member of the Buck Cocktails family made with Puerto Rican rum, sugar and ginger ale or ginger beer.
Recipe
From "The Gentleman's Companion, Vol. II" (1939) by Charles H. Baker Jr.
Recipe from the British Shanghai Club Bar
- 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.
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.
