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154 C A R M E L M A G A Z I N E • S P R I N G / S U M M E R 2 0 1 6 drink Kentucky Buck Tarpy's Roadhouse 2999 Monterey-Salinas Highway Monterey • 831/647-1444 Photo: Kelli Uldall I n the spirits world, "bucks" make up a family of cocktails that consist of ginger beer, citrus and alcohol (the classic Moscow Mule is a prime exam- ple). When planning for the new Tarpy's Roadhouse brunch menu, Bar Manager Colleen Balzano created her Kentucky Buck. "The Roadhouse is known for its bourbon selection," she says. "I wanted to honor that." The punch of flavor comes from fresh strawber- ries and a heavy dose of pungent ginger beer, balanced by the spicy, smoky notes of the bourbon. "It's hand- crafted with fresh ingredients," she says. An honest buck, you might say. —Larry Harland P R E PA R AT I O N : In an empty cocktail shaker, squeeze quarter of a lemon and add ½ oz simple syrup and two strawberries. Muddle. Add ice to shaker, followed by 1½ oz. bourbon. Stir, don't shake. Fill pint glass with ice, strain ingre- dients from shaker into glass, and top with ginger beer. Garnish with half a strawberry. I N G R E D I E N T S : • 1 lemon quarter • ½ oz. simple syrup • 3 medium strawberries • 1½ oz. Buffalo Trace Bourbon • Bundaberg Ginger Beer

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