Shipyard Buck Recipe

Combine the sliced fresh ginger, sugar and water in a small saucepan. Bring to a gentle simmer over medium heat, stirring so the sugar dissolves. Reduce heat and simmer very gently for 8–10 minutes to infuse ginger flavor.

Remove from heat, let steep 20–30 minutes for stronger flavor, then strain through a fine mesh sieve pressing gently on solids. Cool to room temperature, transfer to a jar and refrigerate. Yields about 5–6 ounces; keeps 2 weeks refrigerated.

Chill glass

Fill a highball or Collins glass with cracked ice to chill while you build the drink.

In a cocktail shaker filled with ice, add 2 oz rye whiskey, 0.5 oz green Chartreuse, 0.75 oz fresh lemon juice, 0.5 oz ginger syrup and 2 dashes Angostura bitters.

Shake vigorously for about 10–12 seconds until the shaker is well chilled and slightly frosted. This briefly dilutes and integrates the Chartreuse and ginger notes with the rye.

Dump the ice from the chilled glass and fill it about three-quarters with fresh cracked ice.

Double-strain the shaken mixture into the prepared glass to keep out tiny ice shards and ginger pulp.

Top with approximately 4 oz chilled ginger beer. Stir gently once or twice with a bar spoon to combine without flattening the fizz.

Garnish with a lemon wheel or twist and an optional slice of candied or fresh ginger on the rim or skewer.

Serve with a straw and enjoy. Adjust ginger beer or syrup to taste for more or less sweetness/ginger spice.