Joe Buck

A splash of homemade Dijon syrup adds a tangy kick to this gingery cocktail from Austin’s Midnight Cowboy.

1 1/2 oz. corn whiskey

1/2 oz. Dijon syrup (see below)

Scant 1/2 oz. fresh lemon juice

Ginger beer

Ice cubes and cracked ice

Tools: shaker, strainer, barspoon

Glass: copper mug

Garnish: thinly sliced lemon wheel dusted with sweet smoked paprika

Combine all ingredients, except ginger beer, and shake with ice cubes. Strain into a copper mug filled with cracked ice and top with ginger beer. Gently stir to incorporate all ingredients and garnish.

Dijon Syrup

1 cup honey

4 heaping Tbsp. Dijon mustard

3/4 tsp. sweet smoked paprika

1 oz. hot water

Combine all ingredients and whisk thoroughly to incorporate. Will keep refrigerated for up to 2 weeks.

TAGS: