The Buckingham Recipe
Buffalo Trace Bourbon, lemon, simple syrup, raspberries, strawberry, ginger beer
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cocktail Base
Fruit Mash
Top & Garnish
Method
Cocktail Base
- 1
Measure and juice
Juice fresh lemons to obtain 0.75 oz of lemon juice (about 1/2 a lemon). Measure 2 oz Buffalo Trace Bourbon and 0.5 oz simple syrup. Set aside.
Fruit Mash
- 2
Muddle fruit
In a cocktail shaker, add 6 raspberries and the hulled strawberry. Add the 0.5 oz simple syrup (if you prefer sweeter, add up to 0.75 oz). Using a muddler, gently but firmly muddle the fruit until broken down and fragrant, releasing juices and seeds. Don’t over-macerate into complete puree — you want some texture.
- 3
Combine with spirits
Add the measured 2 oz Buffalo Trace Bourbon and 0.75 oz fresh lemon juice to the shaker with the muddled fruit. Fill the shaker with ice (enough to chill well).
- 4
Shake
Shake vigorously for 12–15 seconds until the shaker is very cold to the touch and the mixture is well combined.
Top & Garnish
- 5
Double-strain
Double-strain the shaken cocktail into a highball or Collins glass filled with fresh ice (cube or crushed) using a julep strainer and a fine mesh strainer to remove seeds and pulp, leaving a smooth, slightly pulpy pink liquid.
- 6
Top with ginger beer
Top the strained cocktail with about 3 oz chilled ginger beer. Gently stir once or twice with a bar spoon to combine — avoid over-stirring to keep some effervescence.
- 7