Better Buck Tomorrow: A Whiskey Buck - Imbibe Magazine Subscribe + Save

Better Buck Tomorrow: A Whiskey Buck

Whiskey buck: Better Buck Tomorrow

Stone fruit and tea combine for the perfect warm-weather refresher.

The classic Whiskey Buck gets updated for 21st-century tastes with the addition of apricot liqueur and rooibos tea.


  • 1 1/2 oz. bourbon
  • 3/4 oz. ginger syrup
  • 3/4 oz. fresh lemon juice
  • 1/2 oz. apricot liqueur
  • 1/2 oz. rooibos tea syrup
  • Chilled sparkling water (Topo Chico recommended)
  • Tools:shaker, strainer
  • Glass:Collins
  • Garnish:dried apricots, lemon wheel


Shake the first 5 ingredients with ice and strain into an ice cube-filled glass, then top with sparkling water and garnish.

Ginger Syrup Combine 4 oz. of fresh ginger juice with 3 oz. of rich simple syrup (2:1). Keeps refrigerated for up to 2 weeks.

Rooibos Tea Syrup Boil 2 cups of water and remove from heat. Add 2 oz. of dried rooibos tea and let steep for 4 1/2 minutes, then strain. Weigh the liquid and add an equal amount of granulated sugar, stirring until the sugar is fully dissolved. Keeps refrigerated for up to 2 weeks.

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