It took some experimentation, but I have finally finished my cocktail recipe. Last autumn, a friend introduced me to the Fidel Castro, a rum- and ginger beer-based cocktail that is a variant on the Moscow Mule vodka-ginger beer variety. It occurred to me that, ginger beer being delicious, there was strong potential for a whisky-based addition to the buck family that would be appropriate for Scotch whisky drinkers to enjoy. The goal was to replicate the essential goodness of the buck genre while adding the smokiness of the Highlands malts and accompanying the buck’s citrus with a taste of Scotland’s native flora.
The name Highland Buck already being taken, I figured some other cloven-hoofed relation to the mule would make a good name for my cocktail. A Glasgow Goat is alliterative but unappetizing. A Highland Coo, on the other hand, yields us delicious angus steaks while also being adorable (or monstrous, depending on your point of view). And so, ladies and gentlemen, I give you the Highland Coo:
1 shot Dark Grouse blended whisky
150 cl/5 oz. ginger beer
A dash of elderberry syrup
Two drops of lemon juice
Mix and serve over ice in a rocks glass. Enjoy!