Warm and smooth with a ginger snap, this cocktail means business.
About the cocktail
Hey you! Yes, you. Want to make a Quick Buck? No, we’re not talking about cash. We’re talking about the liquid variety – specifically, a Matt Linklater original. Now that we have your attention (and, frankly, your curiosity), you may as well stay and grab a shaker because Matt’s made you a new favourite. Unfamiliar with Matt Linklater? He’s one of our best mates, and, more importantly, the quietly brilliant mind behind a good chunk of what ends up in your glass at Dan’s Daily. Case in point: the Quick Buck. Now, a quick family briefing. The “Buck” clan is a simple, well-bred bunch: spirit, ginger (usually ale) and a hit of citrus. The Quick Buck? It’s the same lineage with that expressive kick of ingredients – just slightly more complex. Think homemade hot honey yuzu cordial and a little whip shake (you can find more about bartender shakes here). “It’s a warming, full and balanced cocktail,” says Matt. “The whisky forms the backbone of this cocktail, with the warming honey notes accentuated, but rounded off from the ginger and yuzu.” Anything homemade asks for a touch more care and patience, and so it goes with Matt’s Quick Buck. True to name, it comes together in a flash and a whip (shake). But the real charm is that DIY yuzu hot honey cordial. “The cordial takes time to make, but it really complements both the whisky and the ginger,” says Matt. “It’s actually similar to a great cocktail called a Penicillin by Sam Ross, which calls for whisky, ginger, honey and lemon. It’s also my mother’s favourite remedy whenever I was sick – minus the whisky.” To taste, the Quick Buck opens with a knowing nod of whisky. Then the yuzu cuts in with a sherbet-like zing. The hot honey follows close behind, bringing a gentle sweetness with just enough heat to balance that tart yuzu. And then, right on cue, the ginger ale arrives – all fizz and fire. Sharp, slightly unruly, and lingering just long enough to melt back into that smooth, whisky-laced finish. Yum. “I’d be drinking this on a cool Friday afternoon, after work, before heading out – or staying in,” says Matt.
Watch: How to make a Quick Buck
Quick Buck ingredients
45mL Chivas Regal 30mL yuzu honey cordial 75mL ginger ale Garnish: fresh yuzu segment, yuzu leaves (or citrus leaves from your neighbour’s tree)
Yuzu hot honey cordial
250mL yuzu juice 125gm hot honey
Method
To make the yuzu honey cordial, pop hot honey in the microwave for 15 seconds Combine the warmed honey with yuzu juice at a ratio of 2 parts juice to 1 part hot honey (by weight); around 250mL yuzu to 125g hot honey Stir until fully combined and then refrigerate When you’re ready to make the cocktail, add the whisky and cordial to shaker, along with 1 cube of ice Seal tin and shake until the ice has melted (you won't be able to hear it) Open the shaker and add your ginger ale Fill highball with cubed ice, then pour your cocktail over ice Garnish with a yuzu segment and leaves
Dan’s top tips
Hot honey is available to buy, but it’s easy to make your own by simply mixing or heating some chilli flakes through some traditional honey. That way, you can decide how spicy you want it. You can even do this when you heat the honey in the microwave as the first step in making your yuzu cordial. Our tip is to start restrained and taste the honey to check its chilli factor – then you can always add more. As for the yuzu, you should be able to find this citrus in specialist grocers and Japanese stores, but if you can’t get your hands on any, fresh lemon will be the next best thing. Matt adds that mandarin juice is also an excellent sub – or even a combo of the two. “Yuzu has this great sweet and sour element to it that lemon lacks as it’s all sour, so this drink benefits from the mandarin,” he says. It’s clear the Quick Buck rewards a little care, and the whip shake is non-negotiable. “When we reduce this ice to a whip shake, we still mix and aerate, but the dilution is cut way back,” Matt says. It keeps things lively without watering down all that good work. “Give it a little whip and suddenly it all becomes full of air and life, and that good highball becomes great!” Matt stresses, though, not to rush it. “Trying to be too quick and not whipping will result in a less than perfect cocktail.” No shaker? No problem, Matt says. “A protein shaker, Tupperware container, or even an old jam jar will do the trick.” Resourceful is the new professional. Then the chilled ginger ale creates that all-important dilution for the ultimate balance. Want to throw a bit more caution to the wind? The Chivas Regal makes a rich, smooth base that really works. But you can always take a note out of the Penicillin's book and opt for a peaty, smoky whisky, too. ”It’s an absolute treat,” exclaims Matt. And be sure to try different ginger ales – Matt uses Fever Tree for his Quick Buck. All that’s left is to sort out some killer tunes. Matt reckons a little La Dolce Vita by Franco Ferrara & His Orchestra, and then just sit back, sip, and let the Quick Buck do the talking.
