How to make the Saratoga Buck mocktail from Mattie’s at Green Pastures.
By April Cumming, Photo by Nick Simonite
Among the grounds covered in ancient live-oak trees, magnificent white-feathered peacocks roaming the fields and the subtle scent of biscuits in the air, there lies Mattie’s. Unveiled in spring 2017, Mattie’s is named after one of Green Pastures’ original owners, Martha “Mattie” Miner Faulk. Mattie’s daughter, Mary Faulk Koock, opened the iconic Green Pastures restaurant in the historic home bequeathed by her mother in 1946.
Continuing the tradition and legacy of its predecessors, Mattie’s features regionally inspired dishes and thoughtfully sourced ingredients while providing its guests with a truly memorable Austin experience that is warm and relaxed yet rich and timeless.
Here, Mattie’s Beverage Director Jason Stevens shares his recipe for a Saratoga Buck mocktail.
“Everyone who comes to Mattie’s at Green Pastures should be able to drink something delicious and special, and the Saratoga Buck was created to be an approachable non-alcoholic alternative for guests who still want the experience of a well-made cocktail,” Stevens says. “Making the Saratoga Buck was easy. I love warmth that ginger and five spice create together, and I tempered that warmth with bright citrus, cooling mint and the same local, seasonal fruits that we blend into our seasonal biscuit butter. All the flavors play naturally together.”
Saratoga Buck Mocktail
Serves 1
Ingredients
.75 ounces house jam*
.75 ounces lime juice
1 ounce ginger beer
1.5 ounces seltzer
Sprig of mint for garnish
Directions
- Combine all ingredients except the seltzer, and shake then single strain the mixture into a rocks glass.
- Add the seltzer, stir and top with crushed ice.
- Garnish with a sprig of mint.
*When Texas guavas are in season, Mattie’s makes low-sugar jam with them and Chinese five spice. If you can’t get your hands on guava jam, any low-sugar, fruit-forward jam will work in this recipe. Ginger and lime are friendly with most fruits. If you have aromatic bitters on hand, like Angostura, a dash of them adds warming spice. The bitters will add a trace amount of alcohol, but far less than you’ll find in a kombucha.
