A "buck" is a traditional type of drink containing a spirit, lemon or lime juice, and ginger ale. Julie Reiner, the owner-mixologist of New York's Clover Club cocktail bar, serves this version during the holiday season. It has a Scotch whisky base (she prefers the light flavor of Famous Grouse, but you can use any brand) and a balanced mix of autumnal and winter flavors: pear, allspice (infused into a simple syrup before making the cocktail), ginger, and cinnamon. The recipe makes more allspice syrup than you'll need, but the extra will keep for up to three weeks and is delicious in glögg or a Tom & Jerry It can also be served as a nonalcoholic beverage, sans Scotch.

　　

Ingredients

Makes 1 drink

　　

For allspice syrup:

1 tablespoon (1/2 ounce) whole allspice berries or 1 teaspoon ground allspice

　　2 cups sugar

　　2 cups water

　　

For cocktail:

1/4 cup (2 ounces) Scotch whisky

　　2 tablespoons (1 ounce) pear nectar

　　1 tablespoon (1/2 ounce) fresh lemon juice

　　About 5 to 6 cubes ice

　　3 tablespoons (1 1/2 ounces) ginger ale

　　3 slices pear (optional)

　　1 stick cinnamon (optional)

　　

Special Equipment

1 toothpick, 2 thin straws (optional)

　　

Make allspice syrup:

Step 1

If using whole allspice, in spice or coffee grinder, buzz until powdery (about 20 seconds)

　　

Step 2

In medium saucepan over moderately high heat, combine 2 cups water and sugar, stirring until sugar dissolves. Bring to boil, then stir in allspice. Remove from heat and let stand 45 minutes. Strain through fine-mesh sieve. (Syrup can be made ahead and refrigerated, tightly covered, up to 3 weeks.)

　　

Make cocktail:

Step 3

In cocktail shaker, combine Scotch, pear nectar, lemon juice, and 1 tablespoon allspice syrup. Fill with ice and shake 20 seconds. Strain drink into tall glass filled with fresh ice. Top with ginger ale.

　　

Step 4

To garnish, insert toothpick through pear slices to create fan. Tuck fan into top of glass, then add cinnamon stick and straws.