The Pool Lounge Cucumber Cocktail
RECIPE:Thomas Waugh for The Pool Lounge, New York City
Photo: Matthew Taylor-Gross
A cooling mix of absinthe, cucumber, and lime.
Inspired by the classic Gimlet, Thomas Waugh employs a cucumber-infused absinthe and swaps fresh lime in for the traditional Rose’s Lime to give this modern cocktail an extra cool zap of flavor.
Ingredients
- 1 1/2 oz. cucumber-infused absinthe
- 1 oz. fresh lime juice
- 3/4 oz. simple syrup (1:1)
- 3 baby cucumber wheels
- Tools:muddler, shaker, strainer
- Glass:coupe
- Garnish:thinly sliced baby cucumbers
Preparation
Use a muddler to crush cucumber wheels in a shaker. Add the remaining ingredients and shake well with ice. Strain into a coupe glass lined with thinly sliced baby cucumbers and filled with a small amount of crushed ice.
Cucumber-Infused AbsintheAdd 300 grams of thinly sliced cucumber to one 750 ml bottle of absinthe. Let steep for 24 hours and then strain cucumbers and bottle for use.