The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Subscribe Digital Edition Customer Service Send a Gift Shop the South Marketplace Newsletter App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

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.