Buck Mist Recipe

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Created by: Guido Sardi, Beverage Manager, The Clubhouse, Sydney, Australia.


  • 1 1/2 ounces Bulleit Rye whiskey
  • 1 1/2 ounces Stone’s Original Green Ginger Wine
  • 2 1/2 ounces yuzu soda (see recipe, page 00)
  • 1/2 ounce ginger-agave nectar (see recipe, page 00)
  • 3 drops cherry bitters
  • 2 shiso leaves and a mescal-soaked cherry, for garnish


  1. Combine the ginger-agave nectar and ginger wine in a shaker and stir without ice until well mixed.
  2. Add the rye whiskey and ice and shake until well chilled.
  3. Then strain into a copper mug filled with a few cubes of ice, and top up with the yuzu soda.
  4. Fill up the mug with crushed ice, and dash three drops of cherry bitters on the surface of the drink.
  5. Garnish with two shiso leaves and a mezcal-soaked cherry, and serve.


The name plays on the buck family of cocktails, and the more generally known bucket list. In this case a mist refers to the phenomenon where warm air (your hands) meets a sudden cooling (such as this category of drinks). My recent trip to Japan, and a bar manager role I held in a Japanese cocktail bar and restaurant, played a decisive role in the creation of this concoction.


Yuzu Soda:

Add equal parts of yuzu juice and filtered water to a CO2 siphon and charge.

Ginger-Agave Nectar:

Simmer one ounce of peeled ginger for every 10 ounces of agave nectar for 20 minutes. Chill before use.