Bargoen Buck
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The National Culinary Review, October 2010
From the Chef
“Jim Meehan, general manager, describes the origin of this genever-based cocktail at PDT in New York. “During the 1700s, Bargoens, a Dutch slang, was spoken among thieves, tramps and hustlers in Amsterdam. With the sporting life and humble beginnings of the city where genever originated as her muse, bartender Lindsay Nader created this bittersweet buck.””
Ingredients
1.5 oz. Bols Genever
0.75 oz. lemon juice
0.5 oz. Gran Classico
3 dashes Angostura bitters
1 oz. Fever Tree ginger ale
Orange wheel half
Instructions
Method: Shake Bols Genever, lemon juice, Gran Classico and bitters with ice; strain into Collins glass filled with ice. Top with ginger ale. Garnish with orange wheel half.
Note: A standard Gin Buck is gin with lemon juice and ginger ale.
Tags
Beverage, The National Culinary Review, Vegetarian
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