Modern ClassicsSpring

NY Buck

Marissa Mazzotta, The Shanty, New York Distilling Company, Brooklyn

The NY Buck is bottled-in-bond rye shaken with muddled strawberry, lemon, ginger syrup and aromatic bitters, served over crushed ice with a splash of soda. Ginger brings heat, strawberry brings fruit, and the bonded rye holds its own. A spring version of the classic buck.

  • GlassCopper mug
  • MethodShaken
  • Ingredients6
NY Buck

Ingredients

Making a batch?
Servings
Lime wedge, served with a strawGarnish
Total volume—

Directions

  1. Muddle the strawberry in the bottom of a shaker.
  2. Add the rye, lemon juice, ginger syrup, bitters and ice and shake hard.
  3. Double strain into a copper mug packed with crushed ice.
  4. Top with a splash of soda water.

ToolsJiggerShakerHawthorne strainerFine strainerMuddlerCopper mug

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History

The NY Buck comes from Marissa Mazzotta at The Shanty, the bar inside New York Distilling Company in Brooklyn, where rye is made. It belongs to the buck family: a spirit with citrus and ginger, served tall, the same family as the Moscow Mule. Hers adds muddled strawberry to the bonded rye.

Making a batch? Scale it for a crowd, add dilution water, and see how many bottles to buy.
Quick sizes
How are you making it? ⓘ Batching includes dilution water. Pre-batched cocktails need added water to replace the melt from stirring or shaking. We use Jeffrey Morgenthaler's standard: 18% for spirit-forward drinks, 25% for shaken.

What you'll need to buy

Based on 750ml bottles (25.4 oz), rounded up.

Bottle math, generally

750ml bottle25.4 oz
2 oz pours per bottle12 cocktails
1.5 oz pours per bottle16 cocktails
1 oz =29.6 ml
This recipe per 750ml of spirit—

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