Bama Buck


Let’s be honest; if you’ve ever met me, you know there are three things in life that I really, really, love: my girls, whiskey, and the University of Alabama. So it’s no surprise that given the chance to play around with some good ole-fashioned Alabama moonshine (and one that’s logged as Alabama’s official state spirit to boot) would result in a Bama-themed cocktail. As you can imagine, it has turned out to be my absolute favorite cocktail on our Jackson’s spring/summer lineup. Crafted with Clyde May’s Alabama Whiskey (which is marketed as high-quality moonshine), a spirit rich in American history, the Bama Buck is the perfect summertime sipper. It is aged with dried apples for five to six years in heavy-toast-charred white oak barrels, resulting in a whiskey that is clean, crisp, and Alabama proud. The high-quality Bama moonshine was originally produced illegally by the legendary bootlegger, Clyde May, in Alabama during the mid to late 20th century. He was able to produce around 300 gallons of whiskey a week in a pot still of his own design until finally serving an 18-month sentence for working outside the state liquor laws. After Clyde’s death in 1990, his son, Kenny, wanted to honor his father’s memory and started legally producing the whiskey made from his father’s original recipe. After some careful planning (and liquor laws changing!), 2002 saw Conecuh Ridge’s first batch of Clyde May’s Alabama Whiskey. Since then, the moonshine has taken the whiskey world by storm. Whether you want to enjoy it neat, on the rocks, or in a balanced cocktail, Clyde May’s legend will live on through his perfectly crafted spirit. Join us at Jackson’s to enjoy any one of those ways!


  • 2 oz. Clyde May’s Alabama Whiskey
  • 1 muddled strawberry
  • ¾ oz. fresh-squeezed citrus
  • ½ oz. house-made demerara syrup
  • 2 dashes The Bitter Truth Jerry Thomas Bitters
  • Top with Gosling’s Ginger Beer


Combine all ingredients (except the ginger beer) in a mixing tin and muddle — then add ice and shake. Strain into a tall glass over ice, then with ginger beer, roll, and garnish with a mint sprig.