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Summer Bourbon Cucumber Cooler


2 ounces Basil Hayden’s Bourbon

2 ounces St. Germain Liqueur

3 ounces Pernod cucumber broth (recipe follows)

1 ounce Pernod

2 ounces freshly squeezed lemon juice

2 ounces honey

Cucumber Broth

1 English cucumbers, peeled and chopped into 1-inch pieces

1 tablespoon simple syrup

1 tablespoon Pernod liqueur or any anise-flavored liqueur

1/2 teaspoon high-quality fish sauce (preferably Red Boat‘s Bourbon Barrel Aged Fish Sauce)


For cucumber broth: Juice English cucumbers, sending pulp back through juicer until all juice is extracted. In a small mixing bowl, whisk together cucumber juice, simple syrup, Pernod, and fish sauce until fully incorporated. Reserve in refrigerator until ready to serve.

Put all ingredients in a shaker with a few ice cubes and shake well. Fill rocks glass with ice and pour mix over top. Garnish with a thinly cut cucumber ribbon.