Spring Sour Cool as a Cucumber

By Willa Van Nostrand / Photography By Chip Riegel | March 10, 2016
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Nestled along the Pawtuxet River in Warwick stands The Loft Restaurant & Lounge at NYLO Hotel, a reclaimed industrial mill complex turned metro-chic getaway. Inside NYLO Loft, there’s a distinctly modern feel; a polished wooden bar waves the length of the dining room, nautical blues and organic sculptural forms meet industrial concrete lines. Once T-shirt weather rolls around, travelers and locals alike spill onto the back patio sipping tall drinks and catching the riverfront view.

Mantled mojitos and cheeky cosmos take center stage on the cocktail menu at NYLO Loft but one contemporary Rum Collins, the Cool as a Cucumber, commands excellence. Bartender Austin Collins understands the power of a masterfully crafted sour: base spirit, fresh lemon and sugar. His Cool as a Cucumber cocktail sends reverberations across the palate, a volley between the light vanilla and almond notes of white rum and the bright tartness of fresh lemon juice. Fresh puréed English cucumber ice cubes add visual drama, duly cooling and imbuing the cocktail with their mild green sweetness. Add sparkling water for fizz and a fragrant sprig of basil to trim the glass and you too can sojourn to your own personal paradise.

Rum Collins, the Cool as a Cucumber Recipe

For more mixology knowhow and tempting spring cocktails, including the Honeybee Mojito and the Triple Crown Julep, visit EdibleRhody.com.


Willa VanNostrand is an award-winning mixologist and beverage consultant. She owns Little Bitte Artisanal Cocktails. Visit her at LittleBitte.com.

Article from Edible Rhody at http://ediblerhody.ediblecommunities.com/drink/spring-sour-cool-cucumber
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