Read more about the Buck here and learn when and where it was invented, and what makes it different from Rickeys and Taylors.
60 ml Finsbury 47 Gin 10 ml lime juice 120 ml Thomas Henry Ginger Ale
Preparation: 4 ice cubes, built in a Collins glass.
The Genesis of the Gin Buck
The Barre Daily Times. 6. August 1903, page 2. [1]
The Barre Daily Times reports on 6 August 1903: “”GIN BUCK” A NEW DRINK. It Is Like a Rickey Except That Ginger Ale Is Used. Nearly every summer some new drink is invented and becomes popular in the bars over the country, but so far this season none of several new decoctions that were started out as the summer’s fad in the drinking line has obtained a lasting popularity, says the Kansas City Star. In Virginia, the home of the mint Julep, an effort was made to supersede this favourite drink. The new beverage was practically the same as the mint julep, except that it contained curacoa, a cordial. But the new drink didn’t prove popular. Curacoa, however, is largely used this summer to flavor drinks. About the only new drink called for at the leading hotels in Kansas City is the “gin buck.” This is quite popular. It is composen of the juice of half a lime, a jigger of dry gin, and then the glass is filled up with ginger ale. The “gin buck” differs from the rickey only in the use of ginger ale instead of water.” [1]
This is an extremely important contribution to the history of the origin of the Gin Buck, because we learn almost everything that is essential. The Buck originated as a fashionable summer drink in 1903, probably in Kansas City, because it was popular there. It is a Rickey in which soda water has been replaced by ginger ale. So a Gin Buck consists of gin, lime juice and ginger ale.
The same text appeared in the Morris Tribune of Minnesota on 8 August 1903, [2] in The Billings Gazette of Montana on 18 August 1903, [3] in The Madison Daily Leader of South Dakota on 21 August 1903, [4] in the Hattiesburg Daily Progress on 30 October 1903 and on 19 November 1903. [5][6]
Unfortunately, we do not learn what his name is supposed to mean. A glance at a dictionary reveals that the English “buck” can mean as much as buck, dollar, buckskin, male, antelope, dude, lye, 100 or young man. [7] Let everyone now pick out what he likes.
What is a Buck supposed to be?
David A. Embury: The Fine Art of Mixing Drinks. 1948, page 274-275. [9-274][9-275]
Before we go into more detail about our own statistics, we want to let David Embury have his say. What does he have to say about the Buck? In 1948 he writes: “The Bucks, the Rickeys, the Collinses, and the Fizzes all differ from the Highball in that they contain citrus juice, whereas the Highball does not. It is easier, however, to distinguish them from the Highball than it is to distinguish them from one another. The original Buck was the Gin Buck — a favorite of the prohibition era — and it was made with ginger ale. From the Gin Buck there developed various other Bucks, and many bartenders and recipe writers started switching the carbonated beverage along with the base liquor, while still calling the finished product a Buck. Actually, in many cases, what they turned out under the name of a Buck was a Rickey or a Collins. Another distinguishing feature of the original Gin Buck was that a quarter of a lemon was squeezed into the glass with a hand squeezer and the lemon itself dropped into the glass with the juice. Still another feature of the Buck is that no sugar is used, the ginger ale — even a very dry, pale ginger ale — furnishing sufficient sweetening. In making our Bucks, therefore, let us retain all three of these features.” [9-274][9-275]
David Embury also goes into detail about the Mamie Taylor. For him, it is a Gin Buck made with Scotch instead of gin. In addition, he says, there are other Bucks that are called Taylor, and the Gin Buck is also called Mamie’s Sister. [9-274][9-275][9-276]
Highball = spirit combined with soda or ginger ale..
Horse’s Neck = ginger ale with lemon twist.
Stiff Horse’s Neck = Horse’s Neck With a Kick = Horse’s Collar = Horse’s Hoof = spirit and ginger ale with lemon twist.
Taylor = spirit + ginger ale + citrus, usually lime, with the exception of the Mamie Taylor Southern Style which is made with lemon
The Buck
Since the 1903 Gin Buck is the first of the Bucks family, and Mamie Taylor, the first of the Taylors, is said to have originated in Washington in 1900, [10] one must even conclude that the Bucks actually belong to the Taylors, not the other way around.
Although the 1903 newspaper article cited earlier is clear about the definition of a buck, there is a lot of wrong writing these days. One reads that a Buck is a cocktail made with ginger ale or ginger beer, citrus juice and a base spirit. [8] Sometimes the Buck is also called a Mule, in reference to the Moscow Mule. [8] It is also thought that the Buck got its name because someone added a shot of whiskey to the previously non-alcoholic Horse’s Neck, which consisted of ginger ale and lemon juice. The alcohol gave the drink a “kick”, hence the reference to a bucked horse. [8]
To this we would like to reply: The Buck is not a cocktail, but a mixed drink. One can argue about the use of lemon juice instead of lime juice; originally lime juice was used. We will see that one can also argue regarding the use of ginger beer, because originally a ginger ale was used. Since a Buck is made with Ginger Ale, a Buck is not a Mule, because a Mule necessarily requires Ginger Beer. The derivation of the name from Horse’s Neck is interesting, because the addition of whiskey turned it into something called Stiff Horse’s Neck, Horse’s Neck With a Kick, Horse’s Collar or Horse’s Hoof. That it was also called a “bucked horse”, or buck for short, is not supported by any sources.
The Rickey – ancestor of the Buck
The Buck, and likewise the Mamie Taylor, are both a Rickey prepared with ginger ale. We have not yet looked in depth at the historical development of the Rickey, but an initial skim of the historical sources suggests that a Rickey is prepared by adding a spirit to a tall glass with lime juice and soda water on ice cubes. Sugar was apparently not added, and the ingredients were not shaken on ice before being added to the glass. We will have more to say about the Rickey in a separate post.
Based on this, the recipe for a Buck is: a spirit mixed with ginger ale and lime juice in a glass with ice cubes. As with the Buck, the amount of ginger ale is determined by the size of the glass. A tall glass was probably used for a Buck, and Hugo Ensslin prescribes for the Gin Buck that it be prepared in a Collins glass. This suggests that the mixing ratio should be based on Highball and Collins. With about twice the amount of carbonated drink in relation to the amount of spirit, one will not go wrong, and can then use a little more or less according to one’s preferences.
Statistical evaluation
But having said that, let’s look at what the statistics show.
First of all, there are different variations of the Gin Buck:
Gin, ice, ginger ale and lime
Gin, ice, ginger ale and lemon
Other variants
In the other variants, either the gin is replaced by genever, or soda water or tonic water is used instead of ginger ale, or zest is used instead of juice, or bitters are added, or sugar or orange juice is added.
Gin Buck – Variants.
Whereas originally lime juice was used more often, today it is lemon juice. In our opinion, however, this is irrelevant for a Buck – you should decide which of the two fruits goes better with the base spirit.
Other designations
There are other names for the Gin Buck in the books. In the article about the Mamie Taylor we have already written that the variants with gin are already called Mamie Taylor’s Sister very early, in 1911. Other names can also be found in the books; we have noted the first year of appearance in brackets: London Buck (1917), Leap Frog (1930), Fog Horn (1917), Bull Pup High-Ball (1920) or San Francisco Buck Cocktail (1933).
“GIN BUCK” A NEW DRINK. It Is Like a Rickey Except That Ginger Ale Is Used. Nearly every summer some new drink is invented and becomes popular in the bars over the country, but so far this season none of several new decoctions that were started out as the summer’s fad in the drinking line has obtained a lasting popularity, says the Kansas City Star. In Virginia, the home of the mint Julep, an effort was made to super- sede this favourite drink. The new bev- erage was practically the same as the mint julep, except that it contained cu- racoa, a cordial. But the new drink didn’t prove popular. Curacoa, howev- er, is largely used this summer to flavor drinks. About the only new drink called for at the leading hotels in Kansas City is the “gin buck.” This is quite popular. It is composen of the juice of half a lime, a jigger of dry gin, and then the glass is filled up with ginger ale. The “gin buck” differs from the rickey only in the use of ginger ale instead of wa- ter.
1909 John Applegreen: Applegreen’s Bar Book. Seite 23. Gin Buck.
Same as gin rickey, except use ginger ale in place of seltzer.
Seite 22. Tom Gin Rickey.
Use medium size thin glass, into which squeeze the juice of half a lime. Put in one lump of cut ice, then allow the customer to help himself to Tom gin, or, if he prefers to have you measure it out, put in one jigger; after which fill the glass with seltzer.
1910 Anonymus: 101 Drinks and How to Mix Them. Gin Buck.
Simple, yes, but oh, how potent! One jigger of Gin Stir in glass half-full of Juice of one-half lemon fine ice and fill with . ginger ale
1913 Jacques Straub: A Complete Manual of Mixed Drinks. Seite 122. Gin Buck.
Same as Gin Rickey, except use Ginger Ale instead of Seltzer.
Seite 122. Gin Rickey.
Juice of Half a Lime. 1 Lump of Cut Ice. Then allow the Customer to help himself to Gin and fill Glass with Seltzer. Stir with spoon.
1914 Jacques Straub: Drinks. Seite 91. Gin Buck.
Same as Gin Rickey, except use ginger ale in- stead of seltzer.
Seite 91. Gin Rickey.
Juice of 1/2 a lime. 1 lump of cut ice. Then allow the customer to help himself to gin and fill glass with seltzer. Stir with spoon.
1917 Hugo R. Ensslin: Recipes for Mixed Drinks. Seite 21. London Buck.
Cube of Ice 1 jigger Dry Gin Juice of 1/2 Lemon Split of Ginger Ale Use Collins glass.
1917 Hugo R. Ensslin: Recipes for Mixed Drinks. Seite 60. Gin Buck.
Juice of 1/2 Lime and peel 1 drink El Bart Gin Serve in highball glass with cube of ice and fill up with Ginger Ale.
1917 Jacob A. Didier: The Reminder. Seite 161. Gin Buck.
Use highball glass. 1 cube of ice. 2 dashes lemon juice. 1 drink dry gin. Fill up with ginger ale, serve with spoon.
1917 Tom Bullock: The Ideal Bartender. Seite 38. Fog Horn. Country Club Style.
Use a large Mixing glass; fill with Lump Ice. 1/2 Lime Juice. 1/2 Lemon Juice. 1 teaspoonful Bar Sugar. 1 jigger Burnette’s Old Tom Gin. Stir well; strain into tall, thin glass and fill with imported Ginger Ale.
1920 Anonymus: Down the Hatch. Seite 8. Gin Buck.
1/2 Lime-squeezed 1 jigger Dry Gin . 1 lump Ice Fill glass with Ginger Ale. Drink freely.
1920 Anonymus: Good Cheer. Seite 26. Bull Pup High-Ball.
Juice of 1/2 lemon. 1 shot gin. 1 pint ginger ale. Serve in large glass. 1 lump of cube ice.
1924 León Pujol & Oscar Muñez: Manual del Cantinero. Seite 22. London Buk.
Vaso grande con hielo. Jugo 1|2 limón. 1 vasito con gordon Gin. Sírvasen con 1|4 de ginger ale.
1926 Anonymus: The Cocktail Book. Seite 45. Fog Horn.
Use Large Tumbler. ONE portion dry gin; juice of half lime, one lump ice. Fill with ginger ale.
1927 Anonymus: El arte de hacer un cocktail. Seite 152. Gin Buck.
Igual que el Gin Rickey, usándose Ginger-Ale en vez de agua de seltz.
Seite 152. Gin Rickey.
Jugo de 1/2 limón. Pedazo de hielo. Que se sirva cada cual la cantidad de ginebra inglesa que desee, y se llenará el vaso con agua de seltz, revolviéndose con una cu- charita.
1927 Anonymus: The Cocktail Book. Seite 45. Fog Horn.
Use Large Tumbler. ONE portion dry gin; juice of half lime, one lump ice. Fill with ginger ale.
1929 Anonymus: Life and Letters of Henry William Thomas. Seite 37. Fog Horn.
A fog-horn condition of the larynx was supposed to be pro- duced by drinking a cocktail composed of two parts Peach Brandy, one part French Vermouth with two dashes of Grenadine.
1930 Charlie Roe & Jim Schwenck: The Home-Bartender’s Guide and Song Book. Seite 32. Fog Horn.
In honor of Henry William Thomas, Master Mixologist Two Parts Peach Brandy of Washington, D. C. He used to guarantee One part French Vermouth to clear any throat in jig time with just one Two dashes Grenadine of these. Grump-gr-r-u-m-p ! Excellent for taki- Shake well with fine ice ng the place of the well-known water-pitcher on any speaker’s table.
1930 Gerardo Corrales: Club de cantineros de la Republica de Cuba. Seite 128. Gin Buck.
Igual al Gin Rickey, usando ginger ale en vez de agua mineral.
Seite 128. Gin Rickey.
Jugo de 1/2 limón. Pedazo de hielo. Dele al cliente la botella de ginebra y 1/4 de agua mineral para qe se sirva.
1930 Harry Craddock: The Savoy Cocktail Book. Seite 94. Leap-Frog Cocktail.
1 Lump of Ice. The Juice of 1/2 Lemon. 1 Glass Gin. 1 Split of Ginger Ale. Serve in long tumbler.
Hinweis: Der Leap-Frog ist ein Mischgetränk aus Zitronensaft und Apricot Brandy bei Gerardo Corrales (1930), Salvador Trullos Mateu (1937), Hilario Alonso Sanchez (1948). Ein Mischgetränk aus Limettensaft und Apricot Brandy ist es bei Tom Bullock (1917), Jere Sullivan (1930), Fred W. Swann (1933). Eine Mischung aus Rum, Apricot Brandy, Limettensaft und Grenadine ist es bei Trader Vic (1948).
1930 Harry Craddock: The Savoy Cocktail Book. Seite 97. London Buck Cocktail.
1 Lump of Ice. 1 Glass Dry Gin. The Juice of 1/2 Lemon. 1 Split of Ginger Ale. Use long tumbler.
1930 Jere Sullivan: The drinks of yesteryear. Seite 44. Gin Buck.
1/2 lemon; 1/2 orange juice; 1 drink of Gin; use highball glass; fill glass with Ginger Ale.
1930 Jere Sullivan: The drinks of yesteryear. Seite 44. Fog Horn.
Juice of 1/2 lime; leaving lime in glass add a drink of Gin; use a highball glass; fill with Ginger Ale.
1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 95. Gin Buck.
Gin . . . . . . . . . . . . . 2 jiggers Lemon . . . . . . . . . . 1/4 portion . Ginger Ale . . . . . . . to fill Crush lemon in tall highball glass. Add lump of ice, gin and fill with ginger ale. Stir well and serve with straws.
1931 Albert Stevens Crockett: Old Waldorf Bar Days. Seite 193. Gin Buck.
(Collins) One drink of Gin One Lemon in glass One lump Ice One bottle Imported Ginger Ale
1932 William C. Feery: Wet Drinks for Dry People. Seite 25. Gin Buck.
1 ounce gin. 1 cube ice. Twist a portion of lemon peel and drop in, and add gingerale to fill glass. (A helpful friend said, when he saw this being included, “You are certainly not going to in- clude the common ‘Gin Buck.’ No gentleman drinks such a thing.” Imagine being told you are not a gentleman!)
1933 Anonymus: Hollywood’s Favorite Cocktail Book. Seite 34. San Francisco Buck Cocktail.
1 Lump of Ice 1 Glass Dry Gin The Juice of 1/2 Lemon 1 Split of Ginger Ale Use long tumbler.
1933 Anonymus: Lest We Forget. Seite 47. Gin Buck.
Gin Buck is a Gin and Soda, with Lemon Peel squeezed in glass, and a lump of ice.
1933 Anonymus: The Bartender’s Friend. Seite 75. Gin Buck.
Gin Into a sour glass put 1 jigger of gin, Lemon the juice of 1/2 lemon, and a small lump Ginger Ale of ice. Fill with cold ginger ale. Stir. Ice
1933 Anonymus: The Cocktail Book. Seite 45. Fog Horn.
Use Large Tumbler. ONE portion dry gin; juice of half lime, one lump ice. Fill with ginger ale.
1933 Fred W. Swan: When Good Fellows Get Together. Seite 39. Gin Buck.
(use 6-ounce glass) Juice of 1/2 lime. 1 drink Dry Gin. 1 ice cube. Fill up with Ginger Ale. Serve in 6-ounce glass.
1933 Fred W. Swan: When Good Fellows Get Together. Seite 41. Fog Horn High Ball.
(use large tumbler) Juice of 1/2 lime. 1 drink Dry Gin. 1 ice cube. Fill up tumbler with Ginger Ale. Stir slowly and serve.
1933 George A. Lurie: Here’s How. Seite 95. Gin Buck.
Gin . . . . . . . . . . . . 2 jiggers Lemon . . . . . . . . . 1/4 portion . Ginger Ale . . . . . . . . to fill Crush lemon in tall highball glass. Add cube of ice, gin and fill with ginger ale. Stir well and serve with straws.
1933 Harry Craddock: The Savoy Cocktail Book. Seite 94. Leap-Frog Cocktail.
1 Lump of Ice. The Juice of 1/2 Lemon. 1 Glass Gin. 1 Split of Ginger Ale. Serve in long tumbler.
1933 Harry Craddock: The Savoy Cocktail Book. Seite 97. London Buck Cocktail.
1 Lump of Ice. 1 Glass Dry Gin. The Juice of 1/2 Lemon. 1 Split of Ginger Ale. Use long tumbler.
1933 Harry Todd: Mixer’s Guide. Seite 72. Gin Buck.
Use rickey glass. One jigger of gin. Juice of 1/2 lemon. Two lumps of ice. Fill glass with ginger ale. Serve.
1933 John F. Driscoll: The Home Bartender. Seite 26. Gin or Rye Buck.
1 jigger of Rye or Gin, juice of 1/2 a lime, 1 cube of ice, Fill glass with imported ginger-ale and stir. Crushed lemon on top if desired.
1934 Virginia Elliott: Quiet Drinking. Seite 60. Fog Horn.
Two parts peach brandy, one part French vermouth and two dashes of grenadine. Stir and serve.
1934 Anonymus: 100 Famous Cocktails. Seite 37. Gin Buck.
(Collins) One drink of Old Tom Gin Juice of one Lemon One lump ice One bottle Ginger Ale
1934 Anonymus: A Life-Time Collection of 688 Recipes for Drinks. Seite 116. Gin Buck.
Same as Gin Rickey except use Ginger Ale instead of Seltzer
Seite 116. Gin Rickey.
Juice of 1/2 lime help himself to Gin and 1 lump of cut ice fill glass with Seltzer Then allow customer to Stir with spoon
1934 Anonymus: An anthology of cocktails. Seite 4. London Buck.
1 Glass BOOTH’s GIN 1 Lump ICE The Juice of 1/2 LEMON 1 Split GINGER ALE Use long tumbler.
1934 Anonymus: The Masterly Touch. Seite 13. Gin Buck.
1 jigger Canada Dry’s Gin 1/2 lemon lightly squeezed and dropped in glass 1 lump ice fill with Canada Dry Ginger Ale
1934 Anonymus: What goes with what. Seite 31. Fog Horn.
Into a large glass put a cube of ice, juice of half a Lemon, fill with Ginger Ale.
1934 Harry Jerrold Gordon: Gordon’s Cocktail and Food Recipes. Seite 86. Gin Buck.
Gin, 1 Glass Add the juice of one-half lemon and the peel, pour into a tall glass, and add an ice cube, and fill the glass with Ginger Ale. Stir gently from the bottom.
1934 Harry McElhone: Harry’s ABC of Mixing Coktails. Seite 50. Fog Horn Cocktail.
2/3 Peach Brandy, 1/3 French Vermouth, 3 dashes Grenadine. (Recipe by Charles V. Wheeler, Washington, D.C.)
1934 Ira A. Altschul: Drinks as They Were Made Before Prohibition. Seite 29. Gin Buck.
Use a Collins glass. One jigger Gin. Pare a lemon (small) and place on top of Gin. One lump of ice. One bottle Imported ginger ale.
1934 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 48. Leap Frog Cocktail.
Cube of Ice Juice of 1/2 Lemon 1 Jigger Gin Split of Ginger Ale Use glass number 10
1934 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 50. London Buck Cocktail.
Cube of Ice 1 Jigger Dry Gin Juice of 1/2 Lemon Split of Ginger Ale Stir gently. Use glass number 10
1934 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 233. Gin Buck.
Juice of 1/2 Lime and Peel 1 Drink Gin Pour into glass, add cube of ice and fill up with Ginger Ale. Use glass number 10
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 191. Gin Buck.
Gin . . . . . . . . . . . . . 2 jiggers Lemon . . . . . . . . . 1/4 portion . Ginger Ale . . . . . . . . to fill Crush lemon in tall highball glass. Add lump of ice, gin and fill with ginger ale. Stir well and serve with straws.
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 193. Leap-Frog.
Gin . . . . . . . . . . . . . 1 1/2 jiggers Lemon . . . . . . . . . 2 spoons . Ginger Ale . . . . . . . . to fill Shake well with ice and strain into highball glass. Add lump of ice, ginger ale to fill and serve with cut straws.
1935 Albert Stevens Crockett: The Old Waldorf-Astoria Bar Book. Seite 108. Gin Buck.
One drink of Gin One Lemon in Collins glass; Ice One bottle imported Ginger Ale
1935 John Held: Peychaud’s New Orleans Cocktails. Gin Buck.
1 Ounce Dry Gin. 3 Dashes Peychaud’s Bitters. Add sufficient ice to cool quick- ly and then fill glass with Ginger Ale.
1935 Leo Cotton: Old Mr. Boston. Seite 53. Fog Horn.
1 Jigger Old Mr. Boston Dry Gin Juice of 1 Lime Add Cube of Ice and fill glass with Ginger Ale. Serve in Highball glass and stir well.
1935 Leo Cotton: Old Mr. Boston. Seite 56. Gin Buck.
Juice of 1/2 Lemon 1 Jigger Old Mr. Boston Dry Gin Use 8 oz. Highball glass, add Cube of Ice, fill up with Ginger Ale and stir well.
1935 Leo Cotton: Old Mr. Boston. Seite 75. Leap Frog Highball.
Juice of 1/2 Lemon 1 Jigger Old Mr. Boston Dry Gin Stir in 10 oz Highball glass and add cube of ice and Ginger Ale.
1935 Leo Cotton: Old Mr. Boston. Seite 77. London Buck Cocktail.
Cube of Ice 1 Jigger Old Mr. Boston Dry Gin Juice of 1/2 Lemon Add Ginger Ale Stir gently. Use 7 or 8 oz. High- ball glass.
1935 O. Blunier: The Barkeeper’s Golden Book. Seite 164. Leap Frog H. B.
1/2 Lemon Juice 1/2 Gin 1 Lump Ice balance Ginger Ale
1935 O. Blunier: The Barkeeper’s Golden Book. Seite 164. London Buck High Ball.
1/2 Lemon Juice 1/2 Gin split Ginger Ale 1 Lump of Ice
1936 Anonymus: Cocktails and Appetizers. Seite 29. Gin Buck.
1 jigger Gin Juice of 1/2 Lime Pour into glass, add 2 cubes of ice and fill up with Ginger Ale.
1936 Anonymus: Cocktails, Drinks and Snacks. Seite 6. Gin Buck.
2 oz. gin Add juice of one lemon and the peel, pour into high- ball glass, ice, fill glass with ginger ale, stir gently from bottom.
1936 Frank Meier: The Artistry of Mixing Drinks. Seite 73. Gin Buck.
In tumbler: a large piece of Ice, the juice of one-half Lime or quarter Lemon, one glass of Gin; fill with split of Ginger Ale, stir and serve.
1936 Frank Meier: The Artistry of Mixing Drinks. Seite 73. Fog Horn.
In tumbler: a large piece of Ice, one glass of Gin, fill with Gin- ger Beer, add a slice of Lemon and serve.
1937 Anonymus: Hotel „Lincoln“ Cock-tail Book. Seite 81. Gin Buck.
The same as the Gin Rickye using ginger ale instead mineral water.
Seite 80. Gin Rickye.
Use Highball glass. A jigger of gin. The juice of 1/2 lime. A lump o f ice. 1/4 San Agustin mineral water.
1937 John R. Iverson: Liquid Gems. Seite 93. Gin Buck.
Same, with Ginger Ale instead of Soda, thereby making it a little sweeter.
Seite 93. Gin Rickey.
1/2. Lime, squeeze and drop In Rickey glass, add cracked ice 3/4 full, add 1 oz. Gin Fill with Soda, stir and serve. Observations No sweetening goes into this drink.
1937 John R. Iverson: Liquid Gems. Seite 93. London Buck.
Same as Gin Buck.
1937 R. de Fleury: And all that. Seite 220. Fog Horn.
Juice of 1/2 Lemon 1 Glass Gin Serve in a long tumbler and fill up with Ginger Ale.
1937 R. de Fleury: And all that. Seite 310. Gin Buck.
Same as Gin Rickey, dexcept use Ginger Ale instead of Seltzer.
Seite 310. Gin Rickey.
Pour into a tall glas – A port glass of Gin The Juice of a fresh Lime Fill up with shaved Ice, and Sugar to taste. Add a strip of finely pared Peel from the Lime and fill up with Soda.
1937 Salvador Trullos Mateu: Recetario internacional de cock-tails. Seite 77. Gin Buck.
Igual que el BRANDY BUCK, substituyen- do la ginebra Booth’s al coñac TRES COPAS.
Seite 77. Brandy Buck.
Un pedazo de hielo. El jugo de medio limón. Un vasito de coñac TRES COPAS. Un cuarto botella de Ginger Ale.
1937 Salvador Trullos Mateu: Recetario internacional de cock-tails. Seite 105. Leap Frog Cock-Tail.
Jugo de un limón. Una toma de apricot brandy. Bien batido.
1938 Bud Caroll: Popular Drinks of Today. Seite 32. Gin Buck.
Gin . . . . . . . . . . . . . . . . 2 jiggers Lime . . . . . . . . . . . . . juice of 1/2 . Ginger Ale . . . . . . . . to fill Crush lime in tall highball glass. Add lump of ice, gin and fill with Ginger Ale. Stir well and serve.
1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 115. Gin Buck Cocktail.
2 jiggers Dry Gin 1/2 jigger Lemon Juice Put Lemon Peel in Highball Glass Add cube of ice and Gin Fill with Ginger Ale and stir
1938 Jean Lupoiu: Cocktails. Seite 68. Fog Horn.
Dans un grand gobelet: 1 morceau de glace, 1 verre de Gordon’s Dry Cin, remplir avec du Ginger Beer. Ajouter une tranche de citron et servir, (par FRANK, du Bar Ritz)
1938 Robert Vermeire: L’art du cocktail. Seite 88. Gin Buck.
Un gin rickey, auquel on ajoute ginger ale au heu de soda.
Seite 88. Bacardi Rickey.
Mettre dans un tumbler un ou deux morceaux de glace, le jus d’un limon et ajouter 1 1/2 verre à cocktail de barcardi ron. Remplir de soda bien froid et servir avec cuiller, de façon que le consommateur puisse boire son drink « fizzy » (gazeux) ou « still » (non gazeux). La meilleure façon de préparer ce drink est de faire usage du « swizzle stick » au lieu de la cuiller. Irish Whiskey Ricky. Rye Whisky Rickey. Scotch Whisky Rickey. Brandy Rickey. Old Tom Rickey. Tous préparés de la même façon en em- ployant la liqueur indiquée.
1938 Robert Vermeire: L’art du cocktail. Seite 100. Fog Horn.
Dans un tumbler: 1 verre et demi à cocktail de gin. 1 gros morceau de glace. Remplir avec ginger beer. Tranche de citron dessus.
1940 Anonymus: Professional Mixing Guide. Seite 34. Gin Buck.
Juice 1/2 Lime, 1 1/2 oz Dry Gin. Squeeze Lime into a 10 oz highball glass and drop Lime shell into drink. Add ice sufficient, then the Gin, and fill with Ginger Ale. Stir slightly.
1940 Anonymus: Recipes. Seite 51. Gin Buck.
Use highball glass Juice 1/2 Lime 1 cube Ice 1 jigger Gin Add Ginger Ale Serve with highball spoon.
1940 Charles: The Cocktail Book. Seite 125. Gin Buck (Tom Collins).
The juice and peel of half a lime, 3/4 gill of Old Tom gin. Prepare and serve in a tumbler. Add a cube of ice, and fill up with ginger ale. If dry gin is used instead of Old Tom, it may be desired to add a dash of sugar syrup. This is a matter of personal taste.
1940 Charles: The Cocktail Book. Seite 125. Gin Buck (John Collins).
Prepare as for Gin Buck (Tom Collins), using Hollands instead of Old Tom gin.
Juice 1/2 Lime, 1 1/2 oz. Dry Gin. Squeeze Lime into a 10-ounce highball glass and drop Lime shell into drink. Add ice sufficient, then the Gin, and fill with Dry Gin- ger Ale. Stir slightly.
1940 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 48. Leap Frog Cocktail.
Cube of Ice Juice of 1/2 Lemon 1 Jigger Gin Split of Ginger Ale Use glass number 10
1940 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 50. London Buck Cocktail.
Cube of Ice 1 Jigger Dry Gin Juice of 1/2 Lemon Split of Ginger Ale Stir gently. Use glass number 10
1940 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 233. Gin Buck.
Juice of 1/2 Lime and Peel 1 Drink Gin Pour into glass, add cube of ice and fill up with Ginger Ale. Use glass number 10
1943 Oscar Haimo: Cocktail Digest. Seite 44. Gin Buck.
2 oz. Gin Juice of Half lemon 2 cubes Ice Slice of Lemon Serve in tall glass Fill with tonic water Stir.
Gin, 1 Glass Add the juice of one-half lemon and the peel, pour into a tall glass, and add an ice cube, and fill the glass with Ginger Ale. Stir gently from the bottom.
1944 Nick Thomas: Bartender’s Friend. Gin Buck.
1/8 of a Lime Shell Squeeze Lime into 8-oz. 1 oz. Dry Gin glass, drop Shell into glass, . fill with Ginger Ale and stir . with 1 Lump of Ice.
1944 Oscar Haimo: Cocktail Digest. Seite 55. Gin Buck.
Juice of 1/2 Florida Seedless Lime 2 oz. Gin 2 cubes Ice Serve in highball glass Fill with Canada Dry Ginger Ale Stir.
1945 George Gardner: How to be a bartender. Seite 4. Gin Buck.
Use highball glass. Cracked ice 1/3 full. 1 jigger gin. Juice of 1/2 lime. Fill with dry ginger ale, stir and serve.
1945 R. M. Barrows & Betty Stone: 300 Ways to Mix Drinks. Seite 4. Gin Buck.
1/2 Juice of a Lime 1 1/2 Oz. Dry Gin Put shell of lime in highball glass. 1 Cube of Ice Fill with Ginger Ale.
1946 Bill Kelly: The Roving Bartender. Seite 32. Gin Buck.
A Gin Rickey topped with ginger ale instead of seltzer.
Seite 33. Gin Rickey.
1/2 lime 1 oz. dry gin Use Rickey glass. Muddle or squeeze the lime. Add cube of ice and charged water. Origi- nated by Col. Rickey.
1946 Harney Isham Williams: 3 Bottle Bar. Seite 54. Gin Buck.
Juice of half a lemon 2 ice cubes 2 ounces of Gin Ginger ale
Place lemon juice, ice cubes and Gin in an 8-ounce glass and fill with ginger ale. This can be decorated with a lemon slice or twisted lemon peel. Here Gin and lemon, affinities of long standing, sidle into a taste tickling combination by wel- coming ginger ale into their bailiwick. Nice in the evening to perk up a lagging conversa tion.
1946 Lucius Beebe: The Stork Club Bar Book. Seite 80. Gin Buck.
2 oz. gin juice of half lemon 2 cubes of ice Serve in tall glass, fill with ginger ale and stir.
1946 Oscar Haimo: Cocktail and Wine Digest. Seite 61. Gin Buck.
Juice of 1/2 Lime 2 oz. Gin 2 cubes Ice Serve in highball glass Fill with Canada Dry Ginger Ale Stir.
1947 A. Vermeys: Cocktails. Seite 44. Fog Horn.
(dans un grand gobelet) 1 morceau de glace; 1 verre Dry Gin. Rem- plir de Ginger Beer. Ajouter une tranche de citron et servir. (Par Frank du Bar Ritz)
1948 David A. Embury: The Fine Art of Mixing Drinks. Seite 274. Bucks.
The Bucks, the Rickeys, the Collinses, and the Fizzes all differ from the Highball in that they contain citrus juice, whereas the Highball does not. It is easier, however, to distinguish them from the Highball than it is to distinguish them from one another. The orig- inal Buck was the Gin Buck — a favorite of the pro- hibition era — and it was made with ginger ale. From the Gin Buck there developed various other Bucks, and many bartenders and recipe writers started switching the carbonated beverage along with the base liquor, while still calling the finished product a Buck. Actually, in many cases, what they turned out under the name of a Buck was a Rickey or a Collins. Another distinguishing feature of the original Gin Buck was that a quarter of a lemon was squeezed into the glass with a hand squeezer and the lemon itself dropped into the glass with the juice. Still another feature of the Buck is that no sugar is used, the ginger ale — even a very dry, pale ginger ale — furnishing sufficient sweetening. In making our Bucks, therefore, let us retain all three of these features. The amounts given below are for a 10- to 12-ounce Highball glass.
1948 David A. Embury: The Fine Art of Mixing Drinks. Seite 274. Gin Buck.
Cut a large lemon into quarters and squeeze one quarter into a Highball glass, dropping the lemon in with the juice. Add 2 or 3 ice cubes and 3 ounces gin, fill glass with ginger ale, and stir. Some recipes call for 1/2 lime in place of the 1/4 lemon.
1948 Hilario Alonso Sanchez: El Arte del Cantinero. Seite 344. Gin Buck.
En un vaso grande: 1 Vasito de ginebra. Agregarle un pedazo de limón fiancés, y un pedazo de cascara del mismo limón, así como varios pedazos cua- drados de hielo. Llenar, des- pués, el vaso con Ginger-Ale y revolverlo suavemente.
1948 Jean Lupoiu: Cocktails. Seite 53. Fog Horn.
Dans un grand gobelet: 1 morceau de glace, 1 verre de SEAGER’S Dry Gin, remplir avec du Ginger Beer. Ajouter une tranche de citron et servir. (par FRANK, du Bar Ritz).
1948 Trader Vic: Bartender’s Guide. Seite 334. Gin Buck.
4 oz. gin Juice 1/4 lemon Crush lemon in highball glass; add cracked ice and gin. Stir and fill glass with ginger ale.
1949 Anonymus: Bottoms Up. Seite 34. Gin Buck.
4 oz. Gin Juice 1/4 Lemon Crush Lemon in Highball glass; add cracked Ice and Gin. Stir arid fill glass with Ginger Ale.
1949 Anonymus: Bottoms Up. Seite 34. Leap Frog Highball.
Juice 1/2 Lemon 2 oz. Dry Gin 1 Cube of Ice Fill 8 oz. Highball glass with Ginger Ale, stir gently.
1949 Emile Bauwens: Livre de Cocktails. Seite 107. Gin Buck.
Mettre dans un tumbler moyen 1 Cuiller Sucre en Poudre – Jus 1 / 2 Citron – 1 Verre Gordon’s Gin – Remplir de Ginger-Ale, ajouter un morceau de glace, une tranche de citron, une tranche d’orange et avant de servir, remuer légèrement à la cuiller.
1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 353. Fog Horn.
In einen grossen Tumbler gibt man 1 Stück Roheis, 1 Glas Gin, füllt auf mit Ginger-Beer und gibt eine dünne Scheibe Zitrone bei.
1950 Ted Shane: Authentic and Hilarious Bar Guide. Seite 39. Leap Frog.
3 oz. Gin 1 tsp. Lemon Juice Stir with ice and fill with ginger ale.
1952 Anonymus: Cocktails. Seite 123. Fog Horn.
Dans un tumbler: Un gros morceau de glace, Un verre de gin, Un verre de Ginger beer, Ajouter une tranche de citron et servir.
1952 Anonymus: Cocktails. Seite 124. Gin Buck.
Dans un tumbler: Un gros morceau de glace, Le jus d’un demi-cédrat ou d’un quart de citron, Un verre de gin; Remplir avec du Ginger Ale, remuer et servir.
1952 Charles: The Cocktail Bar. Seite 125. Gin Buck (Tom Collins).
The juice and peel of half a lime, 3/4 gill of Old Tom gin. Prepare and serve in a tumbler. Add a cube of ice, and fill up with ginger ale. If dry gin is used instead of Old Tom, it may be desired to add a dash of sugar syrup. This is a matter of personal taste.
1952 Charles: The Cocktail Bar. Seite 125. Gin Buck (John Collins).
Prepare as for Gin Buck (Tom Collins), using Hollands instead of Old Tom gin.
1953 David A. Embury: The Fine Art of Mixing Drinks. Seite 279. Bucks.
The Bucks, the Rickeys, the Collinses, and the Fizzes all differ from the Highball in that they contain citrus juice, whereas the Highball does not. It is easier, however, to distinguish them from the Highball than it is to distinguish them from one another. The original Buck was the Gin Buck — a favorite of the prohibition era — and it was made with ginger ale. From the Gin Buck there developed various other Bucks, and many bartenders and recipe writers started switching the carbon- ated beverage along with the base liquor, while still calling the finished product a Buck. Actually, in many cases, what they turned out under the name of a Buck was a Rickey or a Collins. Another distinguishing feature of the original Gin Buck was that a quarter of a lemon was squeezed into the glass with a hand squeezer and the lemon itself dropped into the glass with the juice. Still another feature of the Buck is that no sugar is used, the ginger ale — even a very dry, pale gingerale — furnishing sufficient sweetening. In making our Bucks, therefore, let us retain all three of these features. The amounts given below are for a 10- to 12-ounce Highball glass.
1953 David A. Embury: The Fine Art of Mixing Drinks. Seite 279. Gin Buck.
Cut a large lemon into quarters and squeeze one quarter into a Highball glass, dropping the lemon in with the juice. Add 2 or 3 ice cubes and 3 ounces gin, fill glass with ginger ale, and stir. Some recipes call for 1/2 lime in place of the 1/4 lemon.
1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 67. Fog Horn.
1 Cube of Ice Juice of 1/2 Lime 1 1/2 oz. Old Mr. Boston Dry Gin Fill 8 oz. Highball glass with Ginger Ale and stir. Leave lime in glass.
1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 70. Gin Buck.
1 Cube of Ice Juice of 1/2 Lemon 1 1/2 oz. Old Mr. Boston Dry Gin Fill 8 oz. Highball glass with Ginger Ale and stir.
1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 89. Leap Frog Highball.
Juice 1/2 Lemon 2 oz. Old Mr. Boston Dry Gin 1 Cube of Ice Fill 8 oz. Highball glass with Ginger Ale and stir gently.
1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 92. London Buck Highball.
1 Cube of Ice 2 oz. Old Mr. Boston Dry Gin Juice of 1/2 Lemon Fill 8 oz. Highball glass with Ginger Ale and stir gently.
1954 Robert H. Loeb, Jr.: Nip Ahoy. Seite 23. Gin Buck.
Robert H. Loeb, Jr.: Nip Ahoy. 1954, page 23.
1955 Jean Lupoiu: Cocktails. Seite 60. Fog Horn.
Dans un grand gobelet: 1 morceau de glace, 1 verre de SEAGER’S Dry Gin, remplir avec du Schweppes Ginger Beer. Ajouter une tranche de citron et servir. (par FRANK, du Bar Ritz).
1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 50. Leap Frog or London Buck.
1 Jigger Dry Gin Juice of 1/2 Lemon Cracked Ice Place all together in a large cock- tail glass and fill with Ginger Ale.
1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 129. Fog Horn.
Place 2 cubes of ice in a highball glass. Add 2 jiggers Dry Gin and 1 slice of Lemon. Fill with Ginger Beer and serve.
1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 129. Gin Buck.
Place the Juice of 1/2 Lime and 2 twists of Lime Peel in a highball glass with 2 jiggers Gin and ice cubes. Fill up with Ginger Ale.
1960 Anonymus: Recetas para cocteles. Seite 33. Gin Buck.
En vaso de ocho onzas, pedazos de hielo. 1/4 onza de jugo de limón 1 1/2 onza de Ginebra Seca Un cuarto de Ginger Ale y rueda de limón
1960 Anonymus: Tout les cocktails et les boissons rafraichissantes. Seite 50. Fog horn.
1 verre de Gin 1 verre de Ginger beer 1 tranche de citron
1963 Luigi Veronelli: I cocktails. Seite 299. Gin Buck.
1 bicchiere e 1/2 da cocktail di dry gin 1/2 bicchiere da cocktail di succo di limone spre- muto dalla sola polpa ginger ale ghiacciato 2 larghe fette di limone ghiaccio a cubetti Riempire lo shaker fino a 1/3 della sua altezza con ghiac- cio. Aggiungere il succo di limone e il dry gin. Chiudere lo shaker, agitarlo vigorosamente, farlo riposare un se- condo, riprendere infine ad agitare ma lentamente. In- trodurre in ciascun tumbler medio una fetta di limone, versarvi la miscela e completare con ginger ale. Servire subito.
1965 Aladar von Wesendonk: 888 Cocktails. Seite 93. Gin Buck.
3/4 Gin dry (Canada Dry) 1/4 Limejuice im shaker mit Eis schütteln, in einen tumbler seihen, mit Ginger Ale aufgießen und mit Stroh= halm servieren
1965 Anonymus: John de Kuyper’s Complete Guide to Cordials. Seite 18. Gin Mule.
2 ounces De Kuyper Geneva Gin Cold ginger beer Pour Gin into a tall glass. Fill with icy ginger beer. Garnish: Lemon slices, mint sprig.
1965 Harry Schraemli: Manuel du bar. Seite 401. Fog Horn.
Mettre dans un grand tumbler 1 dé de glace, 1 verre de gin, finir de remplir avec ginger-beer et ajouter une fine tranche de citron.
1965 Harry Schraemli: Manuel du bar. Seite 406. Gin Buck.
Mettre dans un grand tumbler 1 verre de gin (50 g), presser le jus d’un 1/4 citron dans la boisson, ajouter passablement de petits dés de glace et finir de remplir avec ginger-ale.
1965 Harry Schraemli: Manuel du bar. Seite 429. London Buck.
Dans le shaker 3—4 dés de glace, 1/2 jus de citron, 1 verre gin. Très bien agiter. Passer dans un tumbler, ajouter quelques petits dés de glace, finir de remplir avec ginger-ale.
1965 Robert London & Anne London: Cocktails and Snacks. Seite 80. Gin Buck.
2 ounces dry gin Juice of 1/2 lime or lemon Pour into 10-ounce highball glass. Add ice cubes and fill with ginger ale.
1966 Harry Schraemli: Le roi du bar. Seite 89. Fog Horn.
Grand tumbler, 1 dé de glace, 1 gin, rem- plir avec ginger-beer. Tranche de citron.
1966 Harry Schraemli: Le roi du bar. Seite 95. Gin Buck.
Grand tumbler. 1 verre de gin (50 g), pres- ser le jus d’un 1/4 citron dans la boisson, ajouter passablement de petits dés de glace, remplir avec ginger-ale.
1966 Harry Schraemli: Le roi du bar. Seite 116. London Buck.
Shaker. 3—4 dés de glace, 1/2 jus de ci- tron, 1 gin. Tumbler, quelques dés de glace. Ginger-ale.
1966 Oscar Haimo: Cocktail and Wine Digest. Seite 61. Gin Buck.
Crush juice of 1/4 Lemon in highball glass. 1 1/2 oz. Gin, 2 cubes Ice. Fill with Canada Dry Ginger Ale. Stir.
1968 Anonymus: The Dieter’s Drink Book. Seite 33. Gin Buck.
1/2 oz. gin, 80 proof 4 oz. ginger ale 1 lbs. lemon juice Combine gin and juice in highball glass. Add ice cubes, then ginger ale. Stir well.
1971 Anonymus: Tropical Recipes. Standard Recipes. Gin Buck.
(Build) Highball Glass Squeeze and drop 1/2 Lime 2 Cubes of Ice 1 Jigger Gin Fill with Ginger Ale.
1972 Leo Cotton: Old Mr. Boston. Seite 38. Fog Horn.
1 Cube of Ice Juice of 1/2 Lime 1 1/2 oz. Old Mr. Boston Dry Gin Fill 8 oz. highball glass with ginger ale and stir. Leave lime in glass.
1972 Leo Cotton: Old Mr. Boston. Seite 40. Gin Buck.
1 Cube of Ice Juice of 1/2 Lemon 1 1/2 oz. Mr. Boston Dry Gin Fill 8 oz. highball glass with ginger ale and stir.
1972 Leo Cotton: Old Mr. Boston. Seite 56. Leap Frog Highball.
Juice 1/2 Lemon 2 oz. Old Mr. Boston Dry Gin 1 Cube of Ice Fill 8 oz. highball glass with ginger ale and stir gently.
1972 Leo Cotton: Old Mr. Seite 59. London Buck.
1 Cube of Ice 2 oz. Old Mr. Boston Dry Gin Juice of 1/2 Lemon Fill 8 oz. highball glass with ginger ale and stir
1973 Anonymus: 500 Ways to Mix Drinks. Seite 28. Gin Buck.
1/2 juice of a lime or 1/4 of lemon 3 oz. dry gin 3 cubes of ice Squeeze shell of lime or lem- on and drop fruit into highball glass with gin. Add ice and fill with ginger ale.
1973 Oscar Haimo: Cocktail and Wine Digest. Seite 60. Gin Buck.
Crush juice of 1/4 Lemon in highball glass. 1 1/2 oz. Gin, 2 cubes Ice. Fill with Canada Dry Ginger Ale. Stir.
1976 Harry Craddock: The Savoy Cocktail Book. Seite 94. Leap-Frog Cocktail.
1 Lump of Ice. The Juice of 1/2 Lemon. 1 Glass Gin. 1 Split of Ginger Ale. Serve in long tumbler.
1976 Harry Craddock: The Savoy Cocktail Book. Seite 97. London Buck Cocktail.
1 Lump of Ice. 1 Glass Dry Gin. The Juice of 1/2 Lemon. 1 Split of Ginger Ale. Use long tumbler.
1977 Stan Jones: Jones’ Complete Barguide. Seite 185. Bucks.
Although you can find differences of opinion on most anything there is a general consensus that a buck is made with gingerale and whatever type of liquor you prefer along with a lemon twist or perhaps a wedge or a little lemon juice. Brandy buck, gin buck, etc.
1977 Stan Jones: Jones’ Complete Barguide. Seite 239. Buck(s).
Hiball Glass Stir Any liquor in a hiball glass Ginger ale Ice Lemon twist (Optional: 1 dash lemon juice)
1977 Stan Jones: Jones’ Complete Barguide. Seite 282. Fog Horn.
Hiball Glass Build
1 oz lime juice 1-1/2 oz gin Leave lime shell in glass Fill with ice, ginger ale
Variation 1-1/2 oz gin Lemon wedge Fill with ice, ginger beer
1977 Stan Jones: Jones’ Complete Barguide. Seite 290. Gin Buck.
Hiball Glass 1-1/2 oz gin Fill with ice, ginger ale Squeeze of lemon (or lime) Leave wedge in glass
1977 Stan Jones: Jones’ Complete Barguide. Seite 329. London Buck.
Hiball Glass Build 1-1/2 oz gin 1/2 oz lemon juice Fill with ginger ale, ice Leon shell or twist
1977 Stan Jones: Jones’ Complete Barguide. Seite 327. Leap Frog Hiball.
Hiball Glass Build 1 oz lemon juice 1-1/2 oz gin Fill with ginger ale, ice
1977 Stan Jones: Jones’ Complete Barguide. Seite 329. London Buck.
Hiball Glass Build 1-1/2 oz gin 1/2 oz lemon juice Fill with ginger ale, ice Leon shell or twist
2011 Helmut Adam, Jens Hasenbein, Bastian Heuser: Cocktailian 1. Seite 248: London Buck. 5 cl Gin, 2 Zitronenachtel, 15 cl Ginger Ale.
2016 Klaus St. Rainer: Cocktails. Seite 44. London Buck. 50 ml gin; 120 ml ginger beer; garnish: squeeze of fresh lime.
60 ml Finsbury 47 Gin
10 ml lime juice
120 ml Thomas Henry Ginger Ale
Preparation: 4 ice cubes, built in a Collins glass.
The Genesis of the Gin Buck
The Barre Daily Times reports on 6 August 1903: “”GIN BUCK” A NEW DRINK. It Is Like a Rickey Except That Ginger Ale Is Used. Nearly every summer some new drink is invented and becomes popular in the bars over the country, but so far this season none of several new decoctions that were started out as the summer’s fad in the drinking line has obtained a lasting popularity, says the Kansas City Star. In Virginia, the home of the mint Julep, an effort was made to supersede this favourite drink. The new beverage was practically the same as the mint julep, except that it contained curacoa, a cordial. But the new drink didn’t prove popular. Curacoa, however, is largely used this summer to flavor drinks. About the only new drink called for at the leading hotels in Kansas City is the “gin buck.” This is quite popular. It is composen of the juice of half a lime, a jigger of dry gin, and then the glass is filled up with ginger ale. The “gin buck” differs from the rickey only in the use of ginger ale instead of water.” [1]
This is an extremely important contribution to the history of the origin of the Gin Buck, because we learn almost everything that is essential. The Buck originated as a fashionable summer drink in 1903, probably in Kansas City, because it was popular there. It is a Rickey in which soda water has been replaced by ginger ale. So a Gin Buck consists of gin, lime juice and ginger ale.
The same text appeared in the Morris Tribune of Minnesota on 8 August 1903, [2] in The Billings Gazette of Montana on 18 August 1903, [3] in The Madison Daily Leader of South Dakota on 21 August 1903, [4] in the Hattiesburg Daily Progress on 30 October 1903 and on 19 November 1903. [5] [6]
Unfortunately, we do not learn what his name is supposed to mean. A glance at a dictionary reveals that the English “buck” can mean as much as buck, dollar, buckskin, male, antelope, dude, lye, 100 or young man. [7] Let everyone now pick out what he likes.
What is a Buck supposed to be?
Before we go into more detail about our own statistics, we want to let David Embury have his say. What does he have to say about the Buck? In 1948 he writes: “The Bucks, the Rickeys, the Collinses, and the Fizzes all differ from the Highball in that they contain citrus juice, whereas the Highball does not. It is easier, however, to distinguish them from the Highball than it is to distinguish them from one another. The original Buck was the Gin Buck — a favorite of the prohibition era — and it was made with ginger ale. From the Gin Buck there developed various other Bucks, and many bartenders and recipe writers started switching the carbonated beverage along with the base liquor, while still calling the finished product a Buck. Actually, in many cases, what they turned out under the name of a Buck was a Rickey or a Collins. Another distinguishing feature of the original Gin Buck was that a quarter of a lemon was squeezed into the glass with a hand squeezer and the lemon itself dropped into the glass with the juice. Still another feature of the Buck is that no sugar is used, the ginger ale — even a very dry, pale ginger ale — furnishing sufficient sweetening. In making our Bucks, therefore, let us retain all three of these features.” [9-274] [9-275]
David Embury also goes into detail about the Mamie Taylor. For him, it is a Gin Buck made with Scotch instead of gin. In addition, he says, there are other Bucks that are called Taylor, and the Gin Buck is also called Mamie’s Sister. [9-274] [9-275] [9-276]
In our article on the Bourbon Highball and its distinction from Horse’s Neck and Mamie Taylor, we have already dealt in detail with the question of how these mixed drinks differ and can therefore provide more detailed information here:
The Buck
Since the 1903 Gin Buck is the first of the Bucks family, and Mamie Taylor, the first of the Taylors, is said to have originated in Washington in 1900, [10] one must even conclude that the Bucks actually belong to the Taylors, not the other way around.
Although the 1903 newspaper article cited earlier is clear about the definition of a buck, there is a lot of wrong writing these days. One reads that a Buck is a cocktail made with ginger ale or ginger beer, citrus juice and a base spirit. [8] Sometimes the Buck is also called a Mule, in reference to the Moscow Mule. [8] It is also thought that the Buck got its name because someone added a shot of whiskey to the previously non-alcoholic Horse’s Neck, which consisted of ginger ale and lemon juice. The alcohol gave the drink a “kick”, hence the reference to a bucked horse. [8]
To this we would like to reply: The Buck is not a cocktail, but a mixed drink. One can argue about the use of lemon juice instead of lime juice; originally lime juice was used. We will see that one can also argue regarding the use of ginger beer, because originally a ginger ale was used. Since a Buck is made with Ginger Ale, a Buck is not a Mule, because a Mule necessarily requires Ginger Beer. The derivation of the name from Horse’s Neck is interesting, because the addition of whiskey turned it into something called Stiff Horse’s Neck, Horse’s Neck With a Kick, Horse’s Collar or Horse’s Hoof. That it was also called a “bucked horse”, or buck for short, is not supported by any sources.
The Rickey – ancestor of the Buck
The Buck, and likewise the Mamie Taylor, are both a Rickey prepared with ginger ale. We have not yet looked in depth at the historical development of the Rickey, but an initial skim of the historical sources suggests that a Rickey is prepared by adding a spirit to a tall glass with lime juice and soda water on ice cubes. Sugar was apparently not added, and the ingredients were not shaken on ice before being added to the glass. We will have more to say about the Rickey in a separate post.
Based on this, the recipe for a Buck is: a spirit mixed with ginger ale and lime juice in a glass with ice cubes. As with the Buck, the amount of ginger ale is determined by the size of the glass. A tall glass was probably used for a Buck, and Hugo Ensslin prescribes for the Gin Buck that it be prepared in a Collins glass. This suggests that the mixing ratio should be based on Highball and Collins. With about twice the amount of carbonated drink in relation to the amount of spirit, one will not go wrong, and can then use a little more or less according to one’s preferences.
Statistical evaluation
But having said that, let’s look at what the statistics show.
First of all, there are different variations of the Gin Buck:
In the other variants, either the gin is replaced by genever, or soda water or tonic water is used instead of ginger ale, or zest is used instead of juice, or bitters are added, or sugar or orange juice is added.
Whereas originally lime juice was used more often, today it is lemon juice. In our opinion, however, this is irrelevant for a Buck – you should decide which of the two fruits goes better with the base spirit.
Other designations
There are other names for the Gin Buck in the books. In the article about the Mamie Taylor we have already written that the variants with gin are already called Mamie Taylor’s Sister very early, in 1911. Other names can also be found in the books; we have noted the first year of appearance in brackets: London Buck (1917), Leap Frog (1930), Fog Horn (1917), Bull Pup High-Ball (1920) or San Francisco Buck Cocktail (1933).
Sources
Historical recipes
8. August 1903 https://chroniclingamerica.loc.gov/lccn/sn91066782/1903-08-06/ed-1/seq-2/#date1=1789&sort=date&date2=1963&searchType=advanced&language=&sequence=0&index=1&words=buck+BUCK+GIN+gin&proxdistance=5&state=&rows=20&ortext=&proxtext=&phrasetext=gin+buck&andtext=&dateFilterType=yearRange&page=2
“GIN BUCK” A NEW DRINK.
It Is Like a Rickey Except That
Ginger Ale Is Used.
Nearly every summer some new drink
is invented and becomes popular in the
bars over the country, but so far this
season none of several new decoctions
that were started out as the summer’s
fad in the drinking line has obtained a
lasting popularity, says the Kansas
City Star. In Virginia, the home of the
mint Julep, an effort was made to super-
sede this favourite drink. The new bev-
erage was practically the same as the
mint julep, except that it contained cu-
racoa, a cordial. But the new drink
didn’t prove popular. Curacoa, howev-
er, is largely used this summer to flavor
drinks.
About the only new drink called for
at the leading hotels in Kansas City is
the “gin buck.” This is quite popular.
It is composen of the juice of half a
lime, a jigger of dry gin, and then the
glass is filled up with ginger ale. The
“gin buck” differs from the rickey only
in the use of ginger ale instead of wa-
ter.
1909 John Applegreen: Applegreen’s Bar Book. Seite 23. Gin Buck.
Same as gin rickey, except use ginger ale in
place of seltzer.
Seite 22. Tom Gin Rickey.
Use medium size thin glass, into which squeeze
the juice of half a lime. Put in one lump of cut
ice, then allow the customer to help himself to
Tom gin, or, if he prefers to have you measure
it out, put in one jigger; after which fill the
glass with seltzer.
1910 Anonymus: 101 Drinks and How to Mix Them. Gin Buck.
Simple, yes, but oh, how potent!
One jigger of Gin Stir in glass half-full of
Juice of one-half lemon fine ice and fill with
. ginger ale
1913 Jacques Straub: A Complete Manual of Mixed Drinks. Seite 122. Gin Buck.
Same as Gin Rickey, except use Ginger
Ale instead of Seltzer.
Seite 122. Gin Rickey.
Juice of Half a Lime.
1 Lump of Cut Ice.
Then allow the Customer to help himself
to Gin and fill Glass with Seltzer.
Stir with spoon.
1914 Jacques Straub: Drinks. Seite 91. Gin Buck.
Same as Gin Rickey, except use ginger ale in-
stead of seltzer.
Seite 91. Gin Rickey.
Juice of 1/2 a lime.
1 lump of cut ice.
Then allow the customer to help himself to gin
and fill glass with seltzer. Stir with spoon.
1917 Hugo R. Ensslin: Recipes for Mixed Drinks. Seite 21. London Buck.
Cube of Ice
1 jigger Dry Gin
Juice of 1/2 Lemon
Split of Ginger Ale
Use Collins glass.
1917 Hugo R. Ensslin: Recipes for Mixed Drinks. Seite 60. Gin Buck.
Juice of 1/2 Lime and peel
1 drink El Bart Gin
Serve in highball glass with cube of ice and fill up with Ginger Ale.
1917 Jacob A. Didier: The Reminder. Seite 161. Gin Buck.
Use highball glass.
1 cube of ice.
2 dashes lemon juice.
1 drink dry gin.
Fill up with ginger ale, serve with
spoon.
1917 Tom Bullock: The Ideal Bartender. Seite 38. Fog Horn. Country Club Style.
Use a large Mixing glass; fill with Lump Ice.
1/2 Lime Juice.
1/2 Lemon Juice.
1 teaspoonful Bar Sugar.
1 jigger Burnette’s Old Tom Gin.
Stir well; strain into tall, thin glass and fill with imported
Ginger Ale.
1920 Anonymus: Down the Hatch. Seite 8. Gin Buck.
1/2 Lime-squeezed 1 jigger Dry Gin
. 1 lump Ice
Fill glass with Ginger Ale. Drink freely.
1920 Anonymus: Good Cheer. Seite 26. Bull Pup High-Ball.
Juice of 1/2 lemon.
1 shot gin.
1 pint ginger ale.
Serve in large glass.
1 lump of cube ice.
1924 León Pujol & Oscar Muñez: Manual del Cantinero. Seite 22. London Buk.
Vaso grande con hielo.
Jugo 1|2 limón.
1 vasito con gordon Gin.
Sírvasen con 1|4 de ginger ale.
1926 Anonymus: The Cocktail Book. Seite 45. Fog Horn.
Use Large Tumbler.
ONE portion dry gin; juice of half lime,
one lump ice. Fill with ginger ale.
1927 Anonymus: El arte de hacer un cocktail. Seite 152. Gin Buck.
Igual que el Gin Rickey, usándose Ginger-Ale
en vez de agua de seltz.
Seite 152. Gin Rickey.
Jugo de 1/2 limón.
Pedazo de hielo.
Que se sirva cada cual la cantidad de ginebra
inglesa que desee, y se llenará el vaso con
agua de seltz, revolviéndose con una cu-
charita.
1927 Anonymus: The Cocktail Book. Seite 45. Fog Horn.
Use Large Tumbler.
ONE portion dry gin; juice of half lime,
one lump ice. Fill with ginger ale.
1929 Anonymus: Life and Letters of Henry William Thomas. Seite 37. Fog Horn.
A fog-horn condition of the larynx was supposed to be pro-
duced by drinking a cocktail composed of two parts Peach Brandy, one
part French Vermouth with two dashes of Grenadine.
1930 Charlie Roe & Jim Schwenck: The Home-Bartender’s Guide and Song Book. Seite 32. Fog Horn.
In honor of Henry William Thomas, Master Mixologist Two Parts Peach Brandy
of Washington, D. C. He used to guarantee One part French Vermouth
to clear any throat in jig time with just one Two dashes Grenadine
of these. Grump-gr-r-u-m-p ! Excellent for taki- Shake well with fine ice
ng the place of the well-known water-pitcher on
any speaker’s table.
1930 Gerardo Corrales: Club de cantineros de la Republica de Cuba. Seite 128. Gin Buck.
Igual al Gin Rickey, usando ginger ale en vez
de agua mineral.
Seite 128. Gin Rickey.
Jugo de 1/2 limón.
Pedazo de hielo.
Dele al cliente la botella de ginebra y 1/4 de
agua mineral para qe se sirva.
1930 Harry Craddock: The Savoy Cocktail Book. Seite 94. Leap-Frog Cocktail.
1 Lump of Ice.
The Juice of 1/2 Lemon.
1 Glass Gin.
1 Split of Ginger Ale.
Serve in long tumbler.
Hinweis: Der Leap-Frog ist ein Mischgetränk aus Zitronensaft und Apricot Brandy bei Gerardo Corrales (1930), Salvador Trullos Mateu (1937), Hilario Alonso Sanchez (1948). Ein Mischgetränk aus Limettensaft und Apricot Brandy ist es bei Tom Bullock (1917), Jere Sullivan (1930), Fred W. Swann (1933). Eine Mischung aus Rum, Apricot Brandy, Limettensaft und Grenadine ist es bei Trader Vic (1948).
1930 Harry Craddock: The Savoy Cocktail Book. Seite 97. London Buck Cocktail.
1 Lump of Ice.
1 Glass Dry Gin.
The Juice of 1/2 Lemon.
1 Split of Ginger Ale.
Use long tumbler.
1930 Jere Sullivan: The drinks of yesteryear. Seite 44. Gin Buck.
1/2 lemon; 1/2 orange juice; 1 drink of Gin; use highball
glass; fill glass with Ginger Ale.
1930 Jere Sullivan: The drinks of yesteryear. Seite 44. Fog Horn.
Juice of 1/2 lime; leaving lime in glass add a drink of
Gin; use a highball glass; fill with Ginger Ale.
1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 95. Gin Buck.
Gin . . . . . . . . . . . . . 2 jiggers Lemon . . . . . . . . . . 1/4 portion
. Ginger Ale . . . . . . . to fill
Crush lemon in tall highball glass. Add lump of ice, gin and fill with ginger
ale. Stir well and serve with straws.
1931 Albert Stevens Crockett: Old Waldorf Bar Days. Seite 193. Gin Buck.
(Collins)
One drink of Gin
One Lemon in glass
One lump Ice
One bottle Imported Ginger Ale
1932 William C. Feery: Wet Drinks for Dry People. Seite 25. Gin Buck.
1 ounce gin.
1 cube ice.
Twist a portion of lemon peel
and drop in, and add gingerale
to fill glass.
(A helpful friend said, when he
saw this being included, “You
are certainly not going to in-
clude the common ‘Gin Buck.’
No gentleman drinks such a
thing.” Imagine being told you
are not a gentleman!)
1933 Anonymus: Hollywood’s Favorite Cocktail Book. Seite 34. San Francisco Buck Cocktail.
1 Lump of Ice
1 Glass Dry Gin
The Juice of 1/2 Lemon
1 Split of Ginger Ale
Use long tumbler.
1933 Anonymus: Lest We Forget. Seite 47. Gin Buck.
Gin Buck is a Gin and Soda, with Lemon
Peel squeezed in glass, and a lump of ice.
1933 Anonymus: The Bartender’s Friend. Seite 75. Gin Buck.
Gin Into a sour glass put 1 jigger of gin,
Lemon the juice of 1/2 lemon, and a small lump
Ginger Ale of ice. Fill with cold ginger ale. Stir.
Ice
1933 Anonymus: The Cocktail Book. Seite 45. Fog Horn.
Use Large Tumbler.
ONE portion dry gin; juice of half lime,
one lump ice. Fill with ginger ale.
1933 Fred W. Swan: When Good Fellows Get Together. Seite 39. Gin Buck.
(use 6-ounce glass)
Juice of 1/2 lime.
1 drink Dry Gin.
1 ice cube.
Fill up with Ginger Ale. Serve in 6-ounce
glass.
1933 Fred W. Swan: When Good Fellows Get Together. Seite 41. Fog Horn High Ball.
(use large tumbler)
Juice of 1/2 lime.
1 drink Dry Gin.
1 ice cube.
Fill up tumbler with Ginger Ale. Stir
slowly and serve.
1933 George A. Lurie: Here’s How. Seite 95. Gin Buck.
Gin . . . . . . . . . . . . 2 jiggers Lemon . . . . . . . . . 1/4 portion
. Ginger Ale . . . . . . . . to fill
Crush lemon in tall highball glass. Add cube of ice, gin
and fill with ginger ale. Stir well and serve with straws.
1933 Harry Craddock: The Savoy Cocktail Book. Seite 94. Leap-Frog Cocktail.
1 Lump of Ice.
The Juice of 1/2 Lemon.
1 Glass Gin.
1 Split of Ginger Ale.
Serve in long tumbler.
1933 Harry Craddock: The Savoy Cocktail Book. Seite 97. London Buck Cocktail.
1 Lump of Ice.
1 Glass Dry Gin.
The Juice of 1/2 Lemon.
1 Split of Ginger Ale.
Use long tumbler.
1933 Harry Todd: Mixer’s Guide. Seite 72. Gin Buck.
Use rickey glass.
One jigger of gin. Juice of 1/2 lemon. Two lumps of ice. Fill glass
with ginger ale. Serve.
1933 John F. Driscoll: The Home Bartender. Seite 26. Gin or Rye Buck.
1 jigger of Rye or Gin, juice of 1/2 a lime, 1 cube of ice,
Fill glass with imported ginger-ale and stir. Crushed lemon
on top if desired.
1934 Virginia Elliott: Quiet Drinking. Seite 60. Fog Horn.
Two parts peach brandy, one part French vermouth
and two dashes of grenadine. Stir and serve.
1934 Anonymus: 100 Famous Cocktails. Seite 37. Gin Buck.
(Collins)
One drink of Old Tom Gin
Juice of one Lemon
One lump ice
One bottle Ginger Ale
1934 Anonymus: A Life-Time Collection of 688 Recipes for Drinks. Seite 116. Gin Buck.
Same as Gin Rickey except use Ginger Ale instead of
Seltzer
Seite 116. Gin Rickey.
Juice of 1/2 lime help himself to Gin and
1 lump of cut ice fill glass with Seltzer
Then allow customer to Stir with spoon
1934 Anonymus: An anthology of cocktails. Seite 4. London Buck.
1 Glass BOOTH’s GIN
1 Lump ICE
The Juice of 1/2 LEMON
1 Split GINGER ALE
Use long tumbler.
1934 Anonymus: The Masterly Touch. Seite 13. Gin Buck.
1 jigger Canada Dry’s Gin
1/2 lemon lightly squeezed and dropped in glass
1 lump ice
fill with Canada Dry Ginger Ale
1934 Anonymus: What goes with what. Seite 31. Fog Horn.
Into a large glass put a cube of ice, juice of half a Lemon,
fill with Ginger Ale.
1934 Harry Jerrold Gordon: Gordon’s Cocktail and Food Recipes. Seite 86. Gin Buck.
Gin, 1 Glass
Add the juice of one-half lemon and the
peel, pour into a tall glass, and add an ice
cube, and fill the glass with Ginger Ale. Stir
gently from the bottom.
1934 Harry McElhone: Harry’s ABC of Mixing Coktails. Seite 50. Fog Horn Cocktail.
2/3 Peach Brandy, 1/3 French Vermouth, 3 dashes
Grenadine.
(Recipe by Charles V. Wheeler, Washington, D.C.)
1934 Ira A. Altschul: Drinks as They Were Made Before Prohibition. Seite 29. Gin Buck.
Use a Collins glass.
One jigger Gin.
Pare a lemon (small) and place on top of Gin.
One lump of ice.
One bottle Imported ginger ale.
1934 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 48. Leap Frog Cocktail.
Cube of Ice
Juice of 1/2 Lemon
1 Jigger Gin
Split of Ginger Ale
Use glass number 10
1934 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 50. London Buck Cocktail.
Cube of Ice
1 Jigger Dry Gin
Juice of 1/2 Lemon
Split of Ginger Ale
Stir gently.
Use glass number 10
1934 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 233. Gin Buck.
Juice of 1/2 Lime and Peel
1 Drink Gin
Pour into glass, add cube of ice and fill up
with Ginger Ale.
Use glass number 10
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 191. Gin Buck.
Gin . . . . . . . . . . . . . 2 jiggers Lemon . . . . . . . . . 1/4 portion
. Ginger Ale . . . . . . . . to fill
Crush lemon in tall highball glass. Add lump of ice, gin and fill with ginger
ale. Stir well and serve with straws.
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 193. Leap-Frog.
Gin . . . . . . . . . . . . . 1 1/2 jiggers Lemon . . . . . . . . . 2 spoons
. Ginger Ale . . . . . . . . to fill
Shake well with ice and strain into highball glass. Add lump of ice,
ginger ale to fill and serve with cut straws.
1935 Albert Stevens Crockett: The Old Waldorf-Astoria Bar Book. Seite 108. Gin Buck.
One drink of Gin
One Lemon in Collins glass; Ice
One bottle imported Ginger Ale
1935 John Held: Peychaud’s New Orleans Cocktails. Gin Buck.
1 Ounce Dry Gin.
3 Dashes Peychaud’s Bitters.
Add sufficient ice to cool quick-
ly and then fill glass with Ginger
Ale.
1935 Leo Cotton: Old Mr. Boston. Seite 53. Fog Horn.
1 Jigger Old Mr. Boston Dry
Gin
Juice of 1 Lime
Add Cube of Ice and fill glass with
Ginger Ale. Serve in Highball glass
and stir well.
1935 Leo Cotton: Old Mr. Boston. Seite 56. Gin Buck.
Juice of 1/2 Lemon
1 Jigger Old Mr. Boston Dry
Gin
Use 8 oz. Highball glass, add Cube
of Ice, fill up with Ginger Ale and
stir well.
1935 Leo Cotton: Old Mr. Boston. Seite 75. Leap Frog Highball.
Juice of 1/2 Lemon
1 Jigger Old Mr. Boston Dry
Gin
Stir in 10 oz Highball glass and
add cube of ice and Ginger Ale.
1935 Leo Cotton: Old Mr. Boston. Seite 77. London Buck Cocktail.
Cube of Ice
1 Jigger Old Mr. Boston Dry
Gin
Juice of 1/2 Lemon
Add Ginger Ale
Stir gently. Use 7 or 8 oz. High-
ball glass.
1935 O. Blunier: The Barkeeper’s Golden Book. Seite 164. Leap Frog H. B.
1/2 Lemon Juice
1/2 Gin
1 Lump Ice
balance Ginger Ale
1935 O. Blunier: The Barkeeper’s Golden Book. Seite 164. London Buck High Ball.
1/2 Lemon Juice
1/2 Gin
split Ginger Ale
1 Lump of Ice
1936 Anonymus: Cocktails and Appetizers. Seite 29. Gin Buck.
1 jigger Gin
Juice of 1/2 Lime
Pour into glass, add 2 cubes of ice and fill up with Ginger Ale.
1936 Anonymus: Cocktails, Drinks and Snacks. Seite 6. Gin Buck.
2 oz. gin
Add juice of one lemon and the peel, pour into high-
ball glass, ice, fill glass with ginger ale, stir gently
from bottom.
1936 Frank Meier: The Artistry of Mixing Drinks. Seite 73. Gin Buck.
In tumbler: a large piece of Ice,
the juice of one-half Lime or
quarter Lemon, one glass of
Gin; fill with split of Ginger
Ale, stir and serve.
1936 Frank Meier: The Artistry of Mixing Drinks. Seite 73. Fog Horn.
In tumbler: a large piece of Ice,
one glass of Gin, fill with Gin-
ger Beer, add a slice of Lemon
and serve.
1937 Anonymus: Hotel „Lincoln“ Cock-tail Book. Seite 81. Gin Buck.
The same as the Gin Rickye using
ginger ale instead mineral water.
Seite 80. Gin Rickye.
Use Highball glass.
A jigger of gin.
The juice of 1/2 lime.
A lump o f ice.
1/4 San Agustin mineral water.
1937 John R. Iverson: Liquid Gems. Seite 93. Gin Buck.
Same, with Ginger Ale instead of Soda, thereby
making it a little sweeter.
Seite 93. Gin Rickey.
1/2. Lime, squeeze and drop In Rickey
glass, add cracked ice 3/4 full, add
1 oz. Gin
Fill with Soda, stir and serve.
Observations
No sweetening goes into this drink.
1937 John R. Iverson: Liquid Gems. Seite 93. London Buck.
Same as Gin Buck.
1937 R. de Fleury: And all that. Seite 220. Fog Horn.
Juice of 1/2 Lemon
1 Glass Gin
Serve in a long tumbler
and fill up with Ginger
Ale.
1937 R. de Fleury: And all that. Seite 310. Gin Buck.
Same as Gin Rickey,
dexcept use Ginger Ale
instead of Seltzer.
Seite 310. Gin Rickey.
Pour into a tall glas –
A port glass of Gin
The Juice of a fresh
Lime
Fill up with shaved Ice,
and Sugar to taste. Add
a strip of finely pared
Peel from the Lime and
fill up with Soda.
1937 Salvador Trullos Mateu: Recetario internacional de cock-tails. Seite 77. Gin Buck.
Igual que el BRANDY BUCK, substituyen-
do la ginebra Booth’s al coñac TRES COPAS.
Seite 77. Brandy Buck.
Un pedazo de hielo.
El jugo de medio limón.
Un vasito de coñac TRES COPAS.
Un cuarto botella de Ginger Ale.
1937 Salvador Trullos Mateu: Recetario internacional de cock-tails. Seite 105. Leap Frog Cock-Tail.
Jugo de un limón.
Una toma de apricot brandy.
Bien batido.
1938 Bud Caroll: Popular Drinks of Today. Seite 32. Gin Buck.
Gin . . . . . . . . . . . . . . . . 2 jiggers Lime . . . . . . . . . . . . . juice of 1/2
. Ginger Ale . . . . . . . . to fill
Crush lime in tall highball glass. Add lump of ice,
gin and fill with Ginger Ale. Stir well and serve.
1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 115. Gin Buck Cocktail.
2 jiggers Dry Gin
1/2 jigger Lemon Juice
Put Lemon Peel in Highball Glass
Add cube of ice and Gin
Fill with Ginger Ale and stir
1938 Jean Lupoiu: Cocktails. Seite 68. Fog Horn.
Dans un grand gobelet:
1 morceau de glace, 1 verre de Gordon’s
Dry Cin, remplir avec du Ginger Beer.
Ajouter une tranche de citron et servir,
(par FRANK, du Bar Ritz)
1938 Robert Vermeire: L’art du cocktail. Seite 88. Gin Buck.
Un gin rickey, auquel on ajoute ginger ale
au heu de soda.
Seite 88. Bacardi Rickey.
Mettre dans un tumbler un ou deux
morceaux de glace, le jus d’un limon et
ajouter 1 1/2 verre à cocktail de barcardi ron.
Remplir de soda bien froid et servir avec
cuiller, de façon que le consommateur puisse
boire son drink « fizzy » (gazeux) ou « still »
(non gazeux).
La meilleure façon de préparer ce drink
est de faire usage du « swizzle stick » au lieu
de la cuiller.
Irish Whiskey Ricky.
Rye Whisky Rickey.
Scotch Whisky Rickey.
Brandy Rickey.
Old Tom Rickey.
Tous préparés de la même façon en em-
ployant la liqueur indiquée.
1938 Robert Vermeire: L’art du cocktail. Seite 100. Fog Horn.
Dans un tumbler:
1 verre et demi à cocktail de gin.
1 gros morceau de glace.
Remplir avec ginger beer.
Tranche de citron dessus.
1940 Anonymus: Professional Mixing Guide. Seite 34. Gin Buck.
Juice 1/2 Lime, 1 1/2 oz Dry Gin.
Squeeze Lime into a 10 oz highball
glass and drop Lime shell into drink.
Add ice sufficient, then the Gin, and
fill with Ginger Ale. Stir slightly.
1940 Anonymus: Recipes. Seite 51. Gin Buck.
Use highball glass
Juice 1/2 Lime
1 cube Ice
1 jigger Gin
Add Ginger Ale
Serve with highball spoon.
1940 Charles: The Cocktail Book. Seite 125. Gin Buck (Tom Collins).
The juice and peel of half a lime,
3/4 gill of Old Tom gin.
Prepare and serve in a tumbler. Add a cube of ice, and
fill up with ginger ale.
If dry gin is used instead of Old Tom, it may be desired
to add a dash of sugar syrup. This is a matter of personal
taste.
1940 Charles: The Cocktail Book. Seite 125. Gin Buck (John Collins).
Prepare as for Gin Buck (Tom Collins), using Hollands
instead of Old Tom gin.
1940 Crosby Gaige: Crosby Gaige’s Cocktail Guide. Seite 182. Gin Buck.
Juice 1/2 Lime, 1 1/2 oz. Dry Gin. Squeeze Lime into a
10-ounce highball glass and drop Lime shell into drink.
Add ice sufficient, then the Gin, and fill with Dry Gin-
ger Ale. Stir slightly.
1940 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 48. Leap Frog Cocktail.
Cube of Ice
Juice of 1/2 Lemon
1 Jigger Gin
Split of Ginger Ale
Use glass number 10
1940 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 50. London Buck Cocktail.
Cube of Ice
1 Jigger Dry Gin
Juice of 1/2 Lemon
Split of Ginger Ale
Stir gently.
Use glass number 10
1940 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 233. Gin Buck.
Juice of 1/2 Lime and Peel
1 Drink Gin
Pour into glass, add cube of ice and fill up
with Ginger Ale.
Use glass number 10
1943 Oscar Haimo: Cocktail Digest. Seite 44. Gin Buck.
2 oz. Gin
Juice of Half lemon
2 cubes Ice
Slice of Lemon
Serve in tall glass
Fill with tonic water
Stir.
1944 Harmann Burney Burke: Burke’s Complete Cocktail & Drinking Recipes. Seite 86. Gin Buck.
Gin, 1 Glass
Add the juice of one-half lemon and the
peel, pour into a tall glass, and add an ice
cube, and fill the glass with Ginger Ale. Stir
gently from the bottom.
1944 Nick Thomas: Bartender’s Friend. Gin Buck.
1/8 of a Lime Shell Squeeze Lime into 8-oz.
1 oz. Dry Gin glass, drop Shell into glass,
. fill with Ginger Ale and stir
. with 1 Lump of Ice.
1944 Oscar Haimo: Cocktail Digest. Seite 55. Gin Buck.
Juice of 1/2 Florida Seedless Lime
2 oz. Gin
2 cubes Ice
Serve in highball glass
Fill with Canada Dry Ginger Ale
Stir.
1945 George Gardner: How to be a bartender. Seite 4. Gin Buck.
Use highball glass.
Cracked ice 1/3 full.
1 jigger gin.
Juice of 1/2 lime.
Fill with dry ginger ale, stir and
serve.
1945 R. M. Barrows & Betty Stone: 300 Ways to Mix Drinks. Seite 4. Gin Buck.
1/2 Juice of a Lime
1 1/2 Oz. Dry Gin
Put shell of lime in highball
glass.
1 Cube of Ice
Fill with Ginger Ale.
1946 Bill Kelly: The Roving Bartender. Seite 32. Gin Buck.
A Gin Rickey topped with
ginger ale instead of seltzer.
Seite 33. Gin Rickey.
1/2 lime
1 oz. dry gin
Use Rickey glass. Muddle or
squeeze the lime. Add cube of
ice and charged water. Origi-
nated by Col. Rickey.
1946 Harney Isham Williams: 3 Bottle Bar. Seite 54. Gin Buck.
Juice of half a lemon
2 ice cubes
2 ounces of Gin
Ginger ale
Place lemon juice, ice cubes and Gin in an 8-ounce
glass and fill with ginger ale.
This can be decorated with a lemon slice or twisted
lemon peel.
Here Gin and lemon, affinities of long standing,
sidle into a taste tickling combination by wel-
coming ginger ale into their bailiwick. Nice
in the evening to perk up a lagging conversa
tion.
1946 Lucius Beebe: The Stork Club Bar Book. Seite 80. Gin Buck.
2 oz. gin
juice of half lemon
2 cubes of ice
Serve in tall glass, fill with ginger ale and
stir.
1946 Oscar Haimo: Cocktail and Wine Digest. Seite 61. Gin Buck.
Juice of 1/2 Lime
2 oz. Gin
2 cubes Ice
Serve in highball glass
Fill with Canada Dry Ginger Ale
Stir.
1947 A. Vermeys: Cocktails. Seite 44. Fog Horn.
(dans un grand gobelet)
1 morceau de glace; 1 verre Dry Gin. Rem-
plir de Ginger Beer. Ajouter une tranche de
citron et servir.
(Par Frank du Bar Ritz)
1948 David A. Embury: The Fine Art of Mixing Drinks. Seite 274. Bucks.
The Bucks, the Rickeys, the Collinses, and the Fizzes
all differ from the Highball in that they contain citrus
juice, whereas the Highball does not. It is easier,
however, to distinguish them from the Highball than
it is to distinguish them from one another. The orig-
inal Buck was the Gin Buck — a favorite of the pro-
hibition era — and it was made with ginger ale. From
the Gin Buck there developed various other Bucks,
and many bartenders and recipe writers started
switching the carbonated beverage along with the base
liquor, while still calling the finished product a Buck.
Actually, in many cases, what they turned out under
the name of a Buck was a Rickey or a Collins.
Another distinguishing feature of the original Gin
Buck was that a quarter of a lemon was squeezed into
the glass with a hand squeezer and the lemon itself
dropped into the glass with the juice.
Still another feature of the Buck is that no sugar is
used, the ginger ale — even a very dry, pale ginger
ale — furnishing sufficient sweetening.
In making our Bucks, therefore, let us retain all
three of these features. The amounts given below are
for a 10- to 12-ounce Highball glass.
1948 David A. Embury: The Fine Art of Mixing Drinks. Seite 274. Gin Buck.
Cut a large lemon into quarters and
squeeze one quarter into a Highball glass, dropping
the lemon in with the juice. Add 2 or 3 ice cubes and
3 ounces gin, fill glass with ginger ale, and stir. Some
recipes call for 1/2 lime in place of the 1/4 lemon.
1948 Hilario Alonso Sanchez: El Arte del Cantinero. Seite 344. Gin Buck.
En un vaso grande:
1 Vasito de ginebra.
Agregarle un pedazo de
limón fiancés, y un pedazo
de cascara del mismo limón,
así como varios pedazos cua-
drados de hielo. Llenar, des-
pués, el vaso con Ginger-Ale
y revolverlo suavemente.
1948 Jean Lupoiu: Cocktails. Seite 53. Fog Horn.
Dans un grand gobelet:
1 morceau de glace, 1 verre de SEAGER’S
Dry Gin, remplir avec du Ginger Beer.
Ajouter une tranche de citron et servir.
(par FRANK, du Bar Ritz).
1948 Trader Vic: Bartender’s Guide. Seite 334. Gin Buck.
4 oz. gin Juice 1/4 lemon
Crush lemon in highball glass; add cracked ice and gin. Stir
and fill glass with ginger ale.
1949 Anonymus: Bottoms Up. Seite 34. Gin Buck.
4 oz. Gin
Juice 1/4 Lemon
Crush Lemon in Highball glass; add
cracked Ice and Gin. Stir arid fill
glass with Ginger Ale.
1949 Anonymus: Bottoms Up. Seite 34. Leap Frog Highball.
Juice 1/2 Lemon
2 oz. Dry Gin
1 Cube of Ice
Fill 8 oz. Highball glass with Ginger
Ale, stir gently.
1949 Emile Bauwens: Livre de Cocktails. Seite 107. Gin Buck.
Mettre dans un tumbler moyen
1 Cuiller Sucre en Poudre –
Jus 1 / 2 Citron –
1 Verre Gordon’s Gin –
Remplir de Ginger-Ale, ajouter un
morceau de glace, une tranche de
citron, une tranche d’orange et avant
de servir, remuer légèrement à la
cuiller.
1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 353. Fog Horn.
In einen grossen Tumbler gibt man 1 Stück Roheis,
1 Glas Gin, füllt auf mit Ginger-Beer und gibt eine
dünne Scheibe Zitrone bei.
1950 Ted Shane: Authentic and Hilarious Bar Guide. Seite 39. Leap Frog.
3 oz. Gin 1 tsp. Lemon Juice
Stir with ice and fill with ginger ale.
1952 Anonymus: Cocktails. Seite 123. Fog Horn.
Dans un tumbler:
Un gros morceau de glace,
Un verre de gin,
Un verre de Ginger beer,
Ajouter une tranche de citron et servir.
1952 Anonymus: Cocktails. Seite 124. Gin Buck.
Dans un tumbler:
Un gros morceau de glace,
Le jus d’un demi-cédrat ou d’un quart de
citron,
Un verre de gin;
Remplir avec du Ginger Ale, remuer et
servir.
1952 Charles: The Cocktail Bar. Seite 125. Gin Buck (Tom Collins).
The juice and peel of half a lime,
3/4 gill of Old Tom gin.
Prepare and serve in a tumbler. Add a cube of ice, and
fill up with ginger ale.
If dry gin is used instead of Old Tom, it may be desired
to add a dash of sugar syrup. This is a matter of personal
taste.
1952 Charles: The Cocktail Bar. Seite 125. Gin Buck (John Collins).
Prepare as for Gin Buck (Tom Collins), using Hollands
instead of Old Tom gin.
1953 David A. Embury: The Fine Art of Mixing Drinks. Seite 279. Bucks.
The Bucks, the Rickeys, the Collinses, and the Fizzes all differ from
the Highball in that they contain citrus juice, whereas the Highball
does not. It is easier, however, to distinguish them from the Highball
than it is to distinguish them from one another. The original Buck was
the Gin Buck — a favorite of the prohibition era — and it was made with
ginger ale. From the Gin Buck there developed various other Bucks,
and many bartenders and recipe writers started switching the carbon-
ated beverage along with the base liquor, while still calling the finished
product a Buck. Actually, in many cases, what they turned out under
the name of a Buck was a Rickey or a Collins.
Another distinguishing feature of the original Gin Buck was that a
quarter of a lemon was squeezed into the glass with a hand squeezer
and the lemon itself dropped into the glass with the juice.
Still another feature of the Buck is that no sugar is used, the ginger
ale — even a very dry, pale gingerale — furnishing sufficient sweetening.
In making our Bucks, therefore, let us retain all three of these
features. The amounts given below are for a 10- to 12-ounce Highball
glass.
1953 David A. Embury: The Fine Art of Mixing Drinks. Seite 279. Gin Buck.
Cut a large lemon into quarters and squeeze one quarter
into a Highball glass, dropping the lemon in with the juice. Add 2 or 3
ice cubes and 3 ounces gin, fill glass with ginger ale, and stir. Some
recipes call for 1/2 lime in place of the 1/4 lemon.
1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 67. Fog Horn.
1 Cube of Ice
Juice of 1/2 Lime
1 1/2 oz. Old Mr. Boston Dry Gin
Fill 8 oz. Highball glass with Ginger
Ale and stir. Leave lime in glass.
1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 70. Gin Buck.
1 Cube of Ice
Juice of 1/2 Lemon
1 1/2 oz. Old Mr. Boston Dry Gin
Fill 8 oz. Highball glass with Ginger
Ale and stir.
1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 89. Leap Frog Highball.
Juice 1/2 Lemon
2 oz. Old Mr. Boston Dry Gin
1 Cube of Ice
Fill 8 oz. Highball glass with Ginger
Ale and stir gently.
1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 92. London Buck Highball.
1 Cube of Ice
2 oz. Old Mr. Boston Dry Gin
Juice of 1/2 Lemon
Fill 8 oz. Highball glass with Ginger
Ale and stir gently.
1954 Robert H. Loeb, Jr.: Nip Ahoy. Seite 23. Gin Buck.
1955 Jean Lupoiu: Cocktails. Seite 60. Fog Horn.
Dans un grand gobelet:
1 morceau de glace, 1 verre de SEAGER’S
Dry Gin, remplir avec du Schweppes Ginger
Beer.
Ajouter une tranche de citron et servir.
(par FRANK, du Bar Ritz).
1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 50. Leap Frog or London Buck.
1 Jigger Dry Gin
Juice of 1/2 Lemon
Cracked Ice
Place all together in a large cock-
tail glass and fill with Ginger
Ale.
1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 129. Fog Horn.
Place 2 cubes of ice in a highball
glass. Add 2 jiggers Dry Gin and
1 slice of Lemon. Fill with
Ginger Beer and serve.
1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 129. Gin Buck.
Place the Juice of 1/2 Lime and
2 twists of Lime Peel in a
highball glass with 2 jiggers
Gin and ice cubes. Fill up with
Ginger Ale.
1960 Anonymus: Recetas para cocteles. Seite 33. Gin Buck.
En vaso de ocho onzas, pedazos de hielo.
1/4 onza de jugo de limón
1 1/2 onza de Ginebra Seca
Un cuarto de Ginger Ale y rueda de limón
1960 Anonymus: Tout les cocktails et les boissons rafraichissantes. Seite 50. Fog horn.
1 verre de Gin
1 verre de Ginger beer
1 tranche de citron
1963 Luigi Veronelli: I cocktails. Seite 299. Gin Buck.
1 bicchiere e 1/2 da cocktail di dry gin
1/2 bicchiere da cocktail di succo di limone spre-
muto dalla sola polpa
ginger ale ghiacciato
2 larghe fette di limone
ghiaccio a cubetti
Riempire lo shaker fino a 1/3 della sua altezza con ghiac-
cio. Aggiungere il succo di limone e il dry gin. Chiudere
lo shaker, agitarlo vigorosamente, farlo riposare un se-
condo, riprendere infine ad agitare ma lentamente. In-
trodurre in ciascun tumbler medio una fetta di limone,
versarvi la miscela e completare con ginger ale. Servire
subito.
1965 Aladar von Wesendonk: 888 Cocktails. Seite 93. Gin Buck.
3/4 Gin dry (Canada Dry)
1/4 Limejuice
im shaker mit Eis schütteln, in
einen tumbler seihen, mit Ginger
Ale aufgießen und mit Stroh=
halm servieren
1965 Anonymus: John de Kuyper’s Complete Guide to Cordials. Seite 18. Gin Mule.
2 ounces De Kuyper Geneva Gin
Cold ginger beer
Pour Gin into a tall glass. Fill with icy
ginger beer. Garnish: Lemon slices, mint
sprig.
1965 Harry Schraemli: Manuel du bar. Seite 401. Fog Horn.
Mettre dans un grand tumbler 1 dé de glace, 1 verre de gin, finir de
remplir avec ginger-beer et ajouter une fine tranche de citron.
1965 Harry Schraemli: Manuel du bar. Seite 406. Gin Buck.
Mettre dans un grand tumbler 1 verre de gin (50 g), presser le jus d’un
1/4 citron dans la boisson, ajouter passablement de petits dés de
glace et finir de remplir avec ginger-ale.
1965 Harry Schraemli: Manuel du bar. Seite 429. London Buck.
Dans le shaker 3—4 dés de glace, 1/2 jus de citron, 1 verre gin. Très
bien agiter. Passer dans un tumbler, ajouter quelques petits dés de
glace, finir de remplir avec ginger-ale.
1965 Robert London & Anne London: Cocktails and Snacks. Seite 80. Gin Buck.
2 ounces dry gin Juice of 1/2 lime or lemon
Pour into 10-ounce highball glass. Add ice cubes and fill with ginger ale.
1966 Harry Schraemli: Le roi du bar. Seite 89. Fog Horn.
Grand tumbler, 1 dé de glace, 1 gin, rem-
plir avec ginger-beer. Tranche de citron.
1966 Harry Schraemli: Le roi du bar. Seite 95. Gin Buck.
Grand tumbler. 1 verre de gin (50 g), pres-
ser le jus d’un 1/4 citron dans la boisson,
ajouter passablement de petits dés de
glace, remplir avec ginger-ale.
1966 Harry Schraemli: Le roi du bar. Seite 116. London Buck.
Shaker. 3—4 dés de glace, 1/2 jus de ci-
tron, 1 gin. Tumbler, quelques dés de
glace. Ginger-ale.
1966 Oscar Haimo: Cocktail and Wine Digest. Seite 61. Gin Buck.
Crush juice of 1/4 Lemon in highball glass. 1 1/2 oz. Gin,
2 cubes Ice. Fill with Canada Dry Ginger Ale. Stir.
1968 Anonymus: The Dieter’s Drink Book. Seite 33. Gin Buck.
1/2 oz. gin, 80 proof
4 oz. ginger ale
1 lbs. lemon juice
Combine gin and juice in highball glass. Add
ice cubes, then ginger ale. Stir well.
1971 Anonymus: Tropical Recipes. Standard Recipes. Gin Buck.
(Build)
Highball Glass
Squeeze and drop 1/2 Lime
2 Cubes of Ice
1 Jigger Gin
Fill with Ginger Ale.
1972 Leo Cotton: Old Mr. Boston. Seite 38. Fog Horn.
1 Cube of Ice
Juice of 1/2 Lime
1 1/2 oz. Old Mr. Boston Dry Gin
Fill 8 oz. highball glass with ginger
ale and stir. Leave lime in glass.
1972 Leo Cotton: Old Mr. Boston. Seite 40. Gin Buck.
1 Cube of Ice
Juice of 1/2 Lemon
1 1/2 oz. Mr. Boston Dry Gin
Fill 8 oz. highball glass with ginger
ale and stir.
1972 Leo Cotton: Old Mr. Boston. Seite 56. Leap Frog Highball.
Juice 1/2 Lemon
2 oz. Old Mr. Boston Dry Gin
1 Cube of Ice
Fill 8 oz. highball glass with ginger
ale and stir gently.
1972 Leo Cotton: Old Mr. Seite 59. London Buck.
1 Cube of Ice
2 oz. Old Mr. Boston Dry Gin
Juice of 1/2 Lemon
Fill 8 oz. highball glass with ginger
ale and stir
1973 Anonymus: 500 Ways to Mix Drinks. Seite 28. Gin Buck.
1/2 juice of a lime or 1/4 of lemon
3 oz. dry gin
3 cubes of ice
Squeeze shell of lime or lem-
on and drop fruit into highball
glass with gin. Add ice and fill
with ginger ale.
1973 Oscar Haimo: Cocktail and Wine Digest. Seite 60. Gin Buck.
Crush juice of 1/4 Lemon in highball glass. 1 1/2 oz. Gin,
2 cubes Ice. Fill with Canada Dry Ginger Ale. Stir.
1976 Harry Craddock: The Savoy Cocktail Book. Seite 94. Leap-Frog Cocktail.
1 Lump of Ice.
The Juice of 1/2 Lemon.
1 Glass Gin.
1 Split of Ginger Ale.
Serve in long tumbler.
1976 Harry Craddock: The Savoy Cocktail Book. Seite 97. London Buck Cocktail.
1 Lump of Ice.
1 Glass Dry Gin.
The Juice of 1/2 Lemon.
1 Split of Ginger Ale.
Use long tumbler.
1977 Stan Jones: Jones’ Complete Barguide. Seite 185. Bucks.
Although you can find differences of opinion on most anything there is a general
consensus that a buck is made with gingerale and whatever type of liquor you prefer along
with a lemon twist or perhaps a wedge or a little lemon juice. Brandy buck, gin buck, etc.
1977 Stan Jones: Jones’ Complete Barguide. Seite 239. Buck(s).
Hiball Glass Stir
Any liquor in a hiball glass
Ginger ale
Ice
Lemon twist
(Optional: 1 dash lemon juice)
1977 Stan Jones: Jones’ Complete Barguide. Seite 282. Fog Horn.
Hiball Glass Build
1 oz lime juice
1-1/2 oz gin
Leave lime shell in glass
Fill with ice, ginger ale
Variation
1-1/2 oz gin
Lemon wedge
Fill with ice, ginger beer
1977 Stan Jones: Jones’ Complete Barguide. Seite 290. Gin Buck.
Hiball Glass
1-1/2 oz gin
Fill with ice, ginger ale
Squeeze of lemon (or lime)
Leave wedge in glass
1977 Stan Jones: Jones’ Complete Barguide. Seite 329. London Buck.
Hiball Glass Build
1-1/2 oz gin
1/2 oz lemon juice
Fill with ginger ale, ice
Leon shell or twist
1977 Stan Jones: Jones’ Complete Barguide. Seite 327. Leap Frog Hiball.
Hiball Glass Build
1 oz lemon juice
1-1/2 oz gin
Fill with ginger ale, ice
1977 Stan Jones: Jones’ Complete Barguide. Seite 329. London Buck.
Hiball Glass Build
1-1/2 oz gin
1/2 oz lemon juice
Fill with ginger ale, ice
Leon shell or twist
2011 Helmut Adam, Jens Hasenbein, Bastian Heuser: Cocktailian 1. Seite 248: London Buck. 5 cl Gin, 2 Zitronenachtel, 15 cl Ginger Ale.
2016 Klaus St. Rainer: Cocktails. Seite 44. London Buck. 50 ml gin; 120 ml ginger beer; garnish: squeeze of fresh lime.
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