Matt Korzelius is a bartender at The Roosevelt Room in Austin, TX.
What I’m drinking now is the Buck to the Future, one of my cocktails on the menu at The Roosevelt Room. It’s a cocktail that hits pretty much every sweet spot that I look for in a cocktail perfect for every season.
Between the tangy hit of citrus, the rich complexity of the strawberry-basil-balsamic puree, the subtle bitter dark chocolate notes of the Italian amaro and of course the iconic spice of rye whiskey rounds out this complex yet disarmingly refreshing crusher! We top the cocktail with bourbon barrel smoked black pepper and a Thai basil garnish for a cool aromatic counterpoint.
Buck to the Future
1 ½ oz. George Dickel rye whiskey
½ oz. Nardini Amaro
½ oz. Ginger syrup
¼ oz. Lustau Manzanilla sherry
¾ oz. Strawberry-basil-balsamic purée
½ oz. Lemon juice
Combine ingredients and short shake, Single-strain over a large mold ice cube in a double Old Fashioned glass. Garnish with a Thai basil sprig and 5 cracks bourbon barrel smoked black pepper.