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The Pool Lounge Cucumber Cocktail

The Pool Lounge Cucumber Cocktail
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.

1 ½ oz. cucumber-infused absinthe
1 oz. fresh lime juice
¾ oz. simple syrup (1:1)
3 baby cucumber wheels
Tools: muddler, shaker, strainer
Glass: coupe
Garnish: thinly-sliced baby cucumbers

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 Absinthe: Add 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.

Thomas Waugh for The Pool Lounge, New York City

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