Italian Buck (Amaro and Ginger Beer Highball) Recipe

Photograph: Vicky Wasik

This fizzy, spicy, sweet-tart, and bitter drink was created by Jamie Boudreau of Canon in Seattle, and appears in Amaro by Brad Thomas Parsons. It's a little like a bitter, gutsy take on a Dark 'n Stormy, but instead of rum, the drink is made with two bittersweet Italian liqueurs: orangey Montenegro and vegetal Cynar.

The original recipe calls for three ounces of ginger beer; I recommend stopping at two and giving the drink a taste before you continue. The two-ounce version is bracing and unusual, intense and delicious; if you like it bitter, stop there. Looking for something a bit more approachable to please a crowd? Add another half ounce or full ounce if desired, stirring very gently to mix.

Recipe Facts

Active: 2 mins
Total: 2 mins
Serves: 1 serving

Rate & Comment


  • 1 1/2 ounces (45ml) Cynar

  • 1 1/2 ounces (45ml) Montenegro

  • 3/4 ounce (22ml) fresh juice from 2 limes

  • 2 to 3 ounces (60 to 90ml) ginger beer, to taste

  • Lime wheel or two, for garnish (optional)


  1. Add Cynar, Montenegro, and lime juice to a cocktail shaker and fill with ice. Shake until well chilled, about 12 seconds. Add ginger beer.

  2. Strain into an ice-filled Collins glass, garnish with lime wheels if desired, and serve.

Special equipment

Cocktail shaker and strainer

This Recipe Appears In

Nutrition Facts (per serving)
387 Calories
0g Fat
59g Carbs
0g Protein
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Nutrition Facts
Servings: 1
Amount per serving
Calories 387
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 13mg 1%
Total Carbohydrate 59g 21%
Dietary Fiber 0g 0%
Total Sugars 48g
Protein 0g
Vitamin C 6mg 32%
Calcium 6mg 0%
Iron 0mg 1%
Potassium 57mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)