Yorkshire Buck recipe
A crisp, botanical highball marrying regional gin with tart Yorkshire rhubarb and fiery ginger beer.
Method: Stir ·
Glass: Highball glass ·
Time: 5 min ·
Difficulty: Advanced ·
Family: The Highball Family
Ingredients
- 2 oz Yorkshire dry gin (pine-forward regional botanical gin)
- 0.75 oz fresh lemon juice (bright and freshly squeezed)
- 0.5 oz rhubarb syrup (rich simple syrup infused with forced rhubarb)
- 2 dashes Angostura bitters (for aromatic depth and spice)
- 3 oz artisanal ginger beer (chilled and pungent)
How to make a Yorkshire Buck
- Combine the gin, lemon juice, rhubarb syrup, and Angostura bitters in a cocktail shaker with ice.
- Shake vigorously for 10 seconds until thoroughly chilled.
- Strain the mixture into a highball glass filled with fresh ice cubes.
- Top with chilled artisanal ginger beer and stir gently to combine.
- Garnish with a fresh rhubarb ribbon and a lemon wheel.
Garnish
a fresh rhubarb ribbon and a lemon wheel
Pro tip
Measure carefully, keep the dilution controlled, and serve Yorkshire Buck as soon as it is cold and balanced.
History of the Yorkshire Buck
While traditional buck cocktails pairing a base spirit with citrus and ginger beer date back to the late 19th century—such as the Gin Buck and Mamie Taylor—regional riffs like the Yorkshire Buck emerged during the modern craft cocktail movement. This variant pays homage to Yorkshire's famous forced rhubarb production, incorporating local agricultural identity into a classic highball format.
Flavour profile
Citrus, Sweet, Boozy, Herbal
Variations
- Dalesman's Buck — Substitute the gin with Yorkshire single malt whisky for a maltier, warming profile.
- Garden Buck — Muddle 2 fresh strawberries in the shaker alongside the rhubarb syrup for added berry sweetness.
- Winter Spice Buck — Add 0.25 oz of ginger liqueur and substitute lime juice for lemon during colder months.
Practise making the Yorkshire Buck in the free Virtual Bar game.