The London Buck Cocktail Recipe

I’ve always loved cocktails that strike a balance between bright flavors and a little warmth. The London Buck nails that vibe. It’s just gin, ginger beer, and citrus—simple, classic, and honestly, pretty darn refreshing. The London Buck brings together crisp gin, ginger beer, and lemon juice for a drink that’s easy to make and packed with flavor.

Let’s get into how I make it, step by step. You don’t need anything fancy, but a few little tricks make a big difference in the final taste.

I’ll also talk about how I serve it so the clean, fizzy character really shines.

The London Buck Cocktail Recipe

I like how the London Buck balances that sharp citrus with the crispness of gin. It’s a refreshing drink with simple ingredients and easy techniques, but it somehow ends up tasting way more lively than you’d expect.

Equipment

I keep my setup pretty basic. You don’t need much, but having the right tools makes it easier to get the drink right every time.

• Highball glass – tall enough for ice and mixer, so nothing overflows.
• Bar spoon – for a gentle stir, nothing aggressive.
• Jigger – helps get the gin, maraschino liqueur, and syrup just right.
• Citrus juicer – fresh lemon juice is a must.
• Peeler or knife – for a thin strip of lemon peel.
• Ice cubes – big, clear ones if you can swing it—they keep things cold without watering everything down.

I always chill the glass before I start. Cold glassware really keeps everything crisp and slows down dilution.

Ingredients

The London Buck keeps things tight, with just a handful of ingredients that play nicely together. Each one brings a little something to the table.

• 2 oz gin – I usually reach for a London dry gin; it’s clean and botanical.
• ½ oz maraschino liqueur – gives a hint of cherry sweetness.
• ½ oz simple syrup – smooths out the tartness.
• ½ oz fresh lemon juice – adds that sharp, citrusy kick.
• 2 dashes orange bitters – just enough for some extra depth.
• Ginger ale – top up for fizz.
• Lemon peel – garnish, of course.

Fresh stuff makes the biggest difference. I always squeeze the lemon right before mixing, so the juice stays bright.

Instructions

I build the London Buck right in the highball glass. It’s just easier, and you keep all the freshness.

• Fill your glass with ice cubes.
• Add gin, maraschino liqueur, lemon juice, and simple syrup.
• Stir gently with the bar spoon.
• Add two dashes of orange bitters.
• Top with chilled ginger ale.
• Give it one more light stir to combine.
• Twist a strip of lemon peel over the drink to release those oils, then drop it in.

I skip shaking this cocktail. The ginger ale handles the fizz and texture, so no need to overdo it.

Notes

Serve the London Buck right away. The ginger ale can go flat if you let it sit, and no one wants that.

If you want it drier, just cut back a bit on the simple syrup. Craving more spice? Try a stronger ginger ale or swap in ginger beer.

London dry gin keeps things crisp, but if you’re in the mood for something softer, go with a floral gin. I usually stick to two dashes of bitters, but you can tweak that if you like.

Tasting Notes

Right away, I catch the bright aroma of ginger when I lift the glass. It smells crisp and a bit spicy, and there’s this little hint of lemon that really wakes up my senses.

Taking a sip, the ginger beer hits with a gentle fizz, just enough to tickle my tongue. Then the lime juice jumps in, adding a clean, tart flavor that somehow balances out the sweetness.

The gin steps in with a smooth base and a soft herbal note. I pick up little traces of juniper and citrus, and they blend nicely with the ginger’s bite.

As the ice starts to melt, the flavors mingle even more. The drink keeps things light and refreshing, never tipping over into being too sharp or cloying.

Honestly, I love how the finish leaves a mild warmth from the ginger, plus a touch of dryness from the gin. It makes me want another sip, but it never feels heavy.