Since I’ve had a little more free time these days, I’ve been going back through some of my old recipes and noticing that I’ve got a pretty extensive backlog of cocktails that have never made it on to the site. Until now. You can expect to see more cocktails here this year as I’ve discovered quite the backlog of drinks to draw from.
Anyway, I came up with this drink for the Clyde Common cocktail menu sometime around 2010. It was on the menu for quite a while, but it never really took off like some of my other drinks did. Regardless, it had plenty of fans who continued to ask for it for years after we took it off the menu, and I still think it’s one of my more delicious cocktails. It’s even made the round onto other menus around the world.
This drink is great because it doesn’t go too far any any direction. It’s not too sweet, there’s only a teaspoon of sugar in the whole thing. It’s not too sour, there’a barely half a lime’s worth of juice. And it’s not too strong, it only calls for an ounce of gin. And between the ginger beer and the Amontillado sherry, it’s absolutely bursting with flavor. In sort, it’s refreshing and crushable, but still interesting, which was exactly the type of drink we specialized in at Clyde Common.
You can use commercial ginger beer if you absolutely must, but I strongly recommend you try making your own using my recipe for homemade ginger beer. There is absolutely no substitute for fresh ginger beer and mine is super easy to make. So take this low-abv cocktail for a spin sometime. I hope you enjoy it.
Andalusian Buck Print Me
- 1 oz/30 ml gin
- 1 oz/30 ml Amontillado sherry
- ½ oz/15 ml lime juice
- 1 tsp/5 ml 2:1 Demerara syrup
- 2 oz/60 ml ginger beer
- Combine gin, sherry, lime juice, and Demerara syrup in a cocktail shaker with ice.
- Shake until cold.
- I like to add the ginger beer directly to the shaker, then pour slowly over fresh ice in a chilled Collins glass.
- Garnish with a lime wheel.
Recipe printed courtesy of jeffreymorgenthaler.com