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The Pool Lounge Cucumber Cocktail

RECIPE:Thomas Waugh for The Pool Lounge, New York City

Photo: Matthew Taylor-Gross

July 05, 2018

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.

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