Made in San Francisco: The Kentucky Buck

Carina Ost

Local hero: Serpentine's lime-spiked Kentucky Buck.

​You could argue that San Francisco doesn't get hot enough to need a summertime cocktail. We vehemently disagree: A refreshing cocktail that hits all the flavor points is a drink for all seasons.

We can't remember when we had our first Kentucky Buck, but we can guarantee you it was sometime in the past few years. Why? Because as Camper English tells us, it was invented by Erick Castro, of Rickhouse, while he was working at Bourbon and Branch a few springs ago. The drink has become so wildly well known that it has traveled far beyond the (Rick)house. The Kentucky Buck has traveled all around its mother city and jumped to various sister and brother cities.

Wherever this cocktail is served, it is utterly delicious. Such a perfect taste balance you imagine it must date back to the Prohibition era, like other bucks and mules.
The sweetness of strawberries and simple syrup, the sourness of lemon juice, the bitterness of, well, bitters, the heat and sharpness of ginger beer, and the smoothness of bourbon: It is easy to see why this is such a fantastic drink.

Our favorites in this city are the original at Rickhouse and the version served up with lime at Serpentine. Can't stand either? Get the buck out of the bar!