Buck Wild Recipe

Name: Red Hook Taverns Buck Wild Recipe
Cook time: 10 min
Total time: 10 min
Yield: 1 servings
Ingredients: 2 oz Mezcal; 0.75 oz Ancho Reyes Verde (green ancho chile liqueur); 1 oz Passion fruit purée (strained) or juice; 0.5 oz Giffard (Orgeat or Giffard Pamplemousse depending on intent) — here use Giffard Vanille or Giffard Pomme (use Giffard Pamplemousse if you want citrus-lift). Recommended: Giffard Vanille for sweet depth; 0.25 oz Braulio (Italian alpine amaro); 0.75 oz Fresh lime juice; 0.5 oz Fresh ginger juice (or finely grated ginger infused into simple); 0.25 oz Simple syrup (1:1) — optional, for sweetness adjustment; 0.5 oz Egg white (optional for silky texture); 1 cup Ice (for shaking and serving); 1 to taste Garnish: candied ginger or thin lime wheel and toasted ancho chile salt (optional)

Inspired by Red Hook Tavern

Time10m

Serves1

Mezcal, Ancho Reyes Verde, Passion Fruit, Giffard, Braulio, Lime, Ginger

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

2 oz Mezcal

3/4 oz Ancho Reyes Verde (green ancho chile liqueur)

1 oz Passion fruit purée (strained) or juice

1/2 oz Giffard (Orgeat or Giffard Pamplemousse depending on intent) — here use Giffard Vanille or Giffard Pomme (use Giffard Pamplemousse if you want citrus-lift). Recommended: Giffard Vanille for sweet depth

1/4 oz Braulio (Italian alpine amaro)

3/4 oz Fresh lime juice

1/2 oz Fresh ginger juice (or finely grated ginger infused into simple)

1/4 oz Simple syrup (1:1) — optional, for sweetness adjustment

1/2 oz Egg white (optional for silky texture)

1 cup Ice (for shaking and serving)

1 to taste Garnish: candied ginger or thin lime wheel and toasted ancho chile salt (optional)

Method

Cocktail

Prepare ginger juice (if using fresh)

If you don't have ready ginger juice, grate 1 tablespoon fresh ginger and press through a fine mesh or cheesecloth to yield about 0.5 oz (15 ml) juice. Alternatively, steep grated ginger in warm simple syrup for 10 minutes and strain; cool before using.

Combine ingredients

Add 2 oz mezcal, 0.75 oz Ancho Reyes Verde, 1 oz passion fruit purée, 0.5 oz Giffard (vanille recommended), 0.25 oz Braulio, 0.75 oz fresh lime juice, 0.5 oz ginger juice, 0.25 oz simple syrup (if using), and 0.5 oz egg white (if using) into a cocktail shaker.

Dry shake

If using egg white, first dry-shake (no ice) vigorously for 15–20 seconds to emulsify and create foam. This step improves texture and integrates the ginger and passion fruit with the egg white.

Shake with ice

Add a generous scoop of ice to the shaker (about 1 cup) and shake hard for 12–18 seconds until well chilled and the exterior of the shaker frosts.

Double strain and serve

Double-strain the drink into a chilled coupe or rocks glass over fresh ice (if you prefer it on the rocks) using a Hawthorne strainer and a fine mesh strainer to remove pulp and ice shards. If served neat, strain into a chilled coupe without ice.

Garnish

Garnish with a thin lime wheel, a piece of candied ginger skewered on a cocktail pick, and/or a light sprinkle of toasted ancho chile salt on the rim or surface to accentuate the Ancho Reyes Verde. Serve immediately.

Adjustments and notes

Taste and adjust: if too tart, add up to 0.25 oz simple syrup; if the mezcal is overpowering, reduce to 1.75 oz and increase Braulio to 0.33 oz for more balance. Omit egg white for a lighter, less silky version. Use fresh passion fruit purée for bright tropical notes; substitute 0.75 oz passion fruit syrup + 0.25 oz water if only syrup is available.