The Spring Racing Carnival is almost upon us. Once again, we're teaming up with Schweppes to host Bar Schweppes by Broadsheet at Flemington's Birdcage enclosure. We've also asked some of Melbourne's best bars to give us a hand in coming up with drinks tailor-made for the races.

Collingwood's Le Bon Ton delivered the bourbon-based Le Bon Ton Buck, a refreshing number which slots perfectly into the bar's Southern theme. Bulleit rye whiskey brings subtle woody notes to the drink, balanced by the herbal tang of ginger, and a delicate floral finish.

"The drink is based on a cocktail called a Georgia Mint Julep, which includes cognac and peach,” explains Le Bon Ton's head bartender, Evan Stanley. "Peach is such an iconic Southern flavour. And the citrus gives it a big fresh burst, which ties in really well with spring.”

The Le Bon Ton Buck

Ingredients
45ml Bulleit rye whiskey
15ml lemon juice
15ml peach syrup (Monin or similar)
Schweppes Ginger Ale
Mint leaves

Method
Build first three ingredients in a tall glass, and muddle mint leaves in bottom. Top with ice and Schweppes Ginger Ale.