|2 fl oz||Rutte Dry Gin|
|1⁄4 fl oz||Berneroy Fine Calvados|
|1 fl oz||Freshly squeezed orange juice|
|1⁄6 fl oz||Giffard Sugar Cane Syrup|
|1⁄6 fl oz||Chilled water (omit if using wet ice)|
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
A Gin & Juice with a little extra interest courtesy of a dash of apple brandy. We've added the merest hint of sugar to lift Buckby's rather flat original recipe.
In W.J. Tarling's 1937 'Café Royal Cocktail Book' the invention of this cocktail is credited to one R.G. Buckby.