A delicious riff on a Sour/Buck from Bay Area bartender Shelly Lindgren that delivers fruit and spice flavors 🍓 The notes of vanilla and pepper in the rye work very well with the ginger spice and the flavors from the muddled strawberry and rhubarb bitters while the honey and ginger syrups add a nuanced sweetness and the fresh lime juice balances the drink with acidity. The soda water adds effervescence and the fresh basil garnish adds a pleasant aroma to each sip Muddle two strawberries (hulled and quartered) in .25 oz Honey Syrup (2 parts honey: 1 part warm water) Add: 2 oz Rye Whiskey (no need to go too fancy or aged; Rittenhouse or High West Double Rye are great options) .25 oz Ginger Syrup (Add two volumes of granulated sugar to the volume of juice obtained from juicing one hand of ginger; blend until dissolved) Fat .75 oz Fresh Lime Juice 2 dashes Rhubarb Bitters (Crude, Fee Brothers, etc) Shake with ice and double strain into a chilled rocks glass with a few ice cubes. Top with 1.5 oz Club Soda. Garnish with a fresh basil leaf and a slice of strawberry