Apologies for my absence of late—personal and professional matters converged to keep me busy (and out of town) for a week and, because I’ve been a bad blogger, I didn’t have any posts in the queue for you. Hard to believe I’ve kept this site alive for nigh on three years, isn’t it?

I return slightly more tan (only on my feet—your guess is as good as mine) and ready to provide you with a refreshing highball for your tippling pleasure. This comes from the pages of Raising the Bar which, if you haven’t already, I urge you to take a peek at. I like to flip through it just for the photos.

A buck is a traditional highball composed of a spirit, lemon juice and ginger ale. Simple and straightforward, it comes in an infinite number of variations; you’ve probably heard of the gin buck or the New Orleans Buck, two of the more famous versions.

In a southwestern spin, Mautone prefaces his take by discussing his on-going quest to find more varied uses for tequila than just a margarita—a fine quest, and one that I have long been interested in. Though ginger and tequila wouldn’t be my first choice for a complementary pairing, this drink pulls it off.

2½ oz reposado tequila
6 oz ginger beer*
1 oz seltzer
1 tsp agave nectar
dash Peychaud’s bitters
quarter of a lemon

Fill a highball glass with ice. Squeeze the lemon over ice and drop the shell into the glass. Add the remaining ingredients and stir. Garnish with an orange or lime peel.

*I keep ginger beer as opposed to ginger ale, so I added a bit of agave nectar to add some sweetness and cut the ginger back slightly with some seltzer water. If you’re using ginger ale, add 7 oz and skip the seltzer and agave.

The spice of the ginger beer complements the more assertive nature of the tequila and makes the drink zing in a very appealing way; Peychaud’s adds a rosy pink hue and ties the lemon to the whole. It’s easy to make and perfect for the warm days and cool nights of spring—chilly and refreshing with a warming bite (well, more like a nibble).