Cool as a Cucumber

Bartender Austin Collins, The Loft Restaurant & Lounge, NYLO Hotel, Warwick This cocktail is a welcome remedy with fragrant basil as soon as we can pick it from our garden. A delicious spring teaser, it needs just a little forethought. Make the cucumber ice cubes 6 hours or a day in advance.
By / Photography By Chip Riegel | March 10, 2016


Combine rum, lemon juice and simple syrup and shake vigorously over ice for 10 seconds. Strain over cucumber ice cubes mixed with clear ice cubes into a highball glass; top with soda and garnish with basil and lemon wheel. Yields 1 cocktail.

*Combine 1 cup granulated sugar and 1 cup water in a saucepot over low heat until sugar dissolves. Cool and pour into a clean bottle. Refrigerate up to 2 weeks.

**Purée 2 peeled and seeded English cucumbers with 2 tablespoons water in a blender and pour into an ice cube tray. Freeze 6 hours or overnight. For the stacked cucumber cube effect, add layers of clear ice cubes between cucumber cubes.

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  • 1½ ounces Bacardi Silver rum
  • ½ ounce fresh lemon juice
  • ½ ounce simple syrup*
  • 3 English cucumber ice cubes**
  • Soda water
  • Fresh basil sprig (for garnish)
  • Lemon wheel (for garnish)
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