A delicious, zingy Buck variation from NYC’s Sother Teague The spicy ginger syrup and bit of balsamic vinegar add a spicy kick to the marriage of the oak and cinnamon of the bourbon, deep berry sweet/tart notes of the blackberry and the tart lemon juice. The fresh cracked pepper on top works very well with the whiskey and other flavors to produce a zingy, refreshing drink Muddle two blackberries in .25 oz Ginger Syrup (1 part fresh ginger juice: 2 parts granulated sugar; stir until blended) Add: 2 oz Bourbon (many options, but I like the way Rebel Yell Small Batch Reserve works with berries) .75 oz Fresh Lemon Juice .25 oz Balsamic Vinegar Shake with ice and double strain into a chilled Collins glass with ice cubes. Top with 1.5 oz Ginger Beer. Garnish with two cracks of fresh ground pepper and blackberries on a toothpick