Apple Buck

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Apple Buck ingredients in original amounts, cl, oz and parts

Ingredient	Amount	cl	oz	parts
Calvados	45 ml	4.5 cl	1.5 oz	3 parts
Apple LiqueurSource specifies this bottle: Giffard Sour Apple Liqueur	15 ml	1.5 cl	0.5 oz	1 part
Apple juice	30 ml	3 cl	1 oz	2 parts
Lime Juice	15 ml	1.5 cl	0.5 oz	1 part
Ginger AleSource specifies this bottle: Thomas Henry Ginger Ale	45 ml	4.5 cl	1.5 oz	3 parts
Apple	1 piece	—	—	—

Garnish: Exactly one small thin fresh apple wedge at the rim

1. 01

   Pre-chill one clear Collins glass, prepare clean cubed serving ice, and cut exactly one small thin fresh apple wedge.

2. 02

   Measure 45 ml Calvados, 15 ml apple liqueur, 30 ml cloudy apple juice, and 15 ml fresh lime juice into a shaker; keep the ginger ale separate.

3. 03

   Fill the shaker about three-quarters full with solid cold ice and seal it securely.

4. 04

   Shake firmly for 10–12 seconds until the non-carbonated apple mixture is very cold and integrated.

5. 05

   Fill the chilled Collins glass with fresh cubed ice and strain the shaken mixture while simultaneously pouring 45 ml cold ginger ale.

6. 06

   Give one gentle lift with a bar spoon, set the single compact apple wedge at the rim, and serve without another garnish.

Kokto editorial profile for this exact house build. Scores are directional, not laboratory measurements or universal values.