Better Buck Tomorrow: A Whiskey Buck

• 1 1/2 ozbourbon
• 3/4 ozginger syrup
• 3/4 ozfresh lemon juice
• 1/2 ozapricot liqueur
• 1/2 ozrooibos tea syrup
•  Chilled sparkling water (Topo Chico recommended)

Preparation

1. 1.

   Shake the first 5 ingredients with ice and strain into an ice cube-filled glass, then top with sparkling water and garnish.

2. 2.

   Ginger Syrup Combine 4 oz. of fresh ginger juice with 3 oz. of rich simple syrup (2:1). Keeps refrigerated for up to 2 weeks.

3. 3.

   Rooibos Tea Syrup Boil 2 cups of water and remove from heat. Add 2 oz. of dried rooibos tea and let steep for 4 1/2 minutes, then strain. Weigh the liquid and add an equal amount of granulated sugar, stirring until the sugar is fully dissolved. Keeps refrigerated for up to 2 weeks.