The Kentucky Buck

The name of ‘bourbon’ has been a point of contention for as long as the drink has existed, and for good reason. But there’s no arguing that whether as refreshment after a long day or a build-up to an energetic evening, bourbon sure jazzes things up.

The Bourbon County in the American state of Kentucky is one of the strongest contenders of the origin of the name. Kentucky’s bourbon journey started all the way back in the 1700s, as a necessity. The settlers of the region, mostly farmers, found it extremely difficult to transport crops to the market through narrow roads over steep mountain sides. They soon realized that crops such as rye, barley and wheat could be converted into whiskey. This made it easier to transport as well as prevent excess crops from being wasted. Shipped in oak casks, the long river trips to New Orleans aged the whiskey giving it mellow flavour and an amber color. This marked the beginning of the 300 year old story of the Kentucky bourbon. Today, Kentucky bourbon is made exactly the way it was made three centuries ago.

One of the most recognized usage of bourbon is the Buck that originated in the late 1800s. Intended to be a cooler, the traditional Buck is an infusion of ginger beer or ale with whiskey and comes in a tall Collins glass. The Kentucky Buck is a resonance of the classic Whiskey Buck.

The Process

Muddle one strawberry with 22 ml lemon juice and 30 ml simple syrup in a cocktail shaker. Add 30 ml of Kentucky bourbon and 2 dashes of bitters and shake till all the ingredients have mixed thoroughly. Fine-strain into a tall Collins glass and top it off with 15 ml ginger beer or ginger ale. Sit back and enjoy your glass of Kentucky Buck for a refreshing kick.