Summer Bourbon Cucumber Cooler

Summer Bourbon Cucumber Cooler
Photo by Forrest Clonts

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1 serving

  • 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:

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

For the Cocktail

  1. Put all ingredients in a shaker with a few ice cubes and shake well.
  2. Fill rocks glass with ice and pour mix over top.
  3. Garnish with a thinly cut cucumber ribbon.
  • From Motor Supply’s head barman, Josh Streetman

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