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

Ingredients

  • 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)

Instructions

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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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...

Ingredients

  • 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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