Bufala Negra

Recipe from Jerry Salter

Adapted by Florence Fabricant

Bufala Negra
Andrew Scrivani for The New York Times
Rating
5(104)
Comments
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At Philip Marie in Greenwich Village, John Greco uses ginger beer to top a bourbon cocktail seasoned with a splash of good balsamic vinegar, a slight variation on the original made with balsamic syrup and ginger ale, which was created by Jerry Slater of H Harper Station in Atlanta. —Florence Fabricant

Featured in: Bourbon’s Affinity for Ginger

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Ingredients

Yield:1 drink
  • ½teaspoon turbinado sugar
  • 1teaspoon good aged balsamic vinegar
  • 5basil leaves
  • 1½ounces bourbon
  • 2ounces ginger beer
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

140 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 8 grams carbohydrates; 0 grams dietary fiber; 8 grams sugars; 0 grams protein; 5 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Muddle sugar, vinegar and 4 basil leaves in a cocktail shaker. Add bourbon and ice and shake to dissolve sugar.

  2. Step 2

    Strain over ice into old-fashioned glass, top with ginger beer and garnish with basil. Serve.

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Ratings

5 out of 5
104 user ratings
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Comments

Meg

This was, by far, my favorite cocktail at H Harper Station (RIP). It requires more effort than this adaption, but to better control the sweetness level I strongly suggest looking up and making their balsamic simple syrup recipe in lieu of this granulated sugar shortcut. (Bonus: the syrup keeps for weeks in the fridge and is amazing on vanilla ice cream.) P.S. using high-quality Australian ginger beer also helps, as most easily available American versions are too sweet from the start.

Kaspira

First time I made it with a sparkling water instead of ginger beer (didn't have it), and loved it very much. Second time followed recipe and found it too sweet. I keep making the drink with a sparkling water.

Thom

I was afraid... I'm no longer afraid. This was a very nice prelude to an Italian dinner.

Sally K

I love this drink, use Bundaberg ginger beer. accept no substitutes.

Leah

I used 1/2 ounce simple syrup instead of sugar. Interesting drink!

Micherre

I prefer a spirit-forward drink so I opt for 2 ounces of bourbon and 1/4 teaspoon of turbinado and think it’s a phenomenal flavor

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Credits

Adapted from Jerry Salter, H Harper Station, Atlanta

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