It was a warm and sunny day in Newport Beach, California, when I tried a version of a citrusy whiskey cocktail. Whiskey is usually my winter drink preference, so I was surprised at how refreshing it tasted. Since I was at the Flavor and the Menu Annual Conference, my goal was to sample all of the top trends of the year..
I was happy to learn that the mindful mixologist presented refined, lighter flavors with “better-for-you” ingredients.
Since I forget the original name and the bar tender who invented it, I think he is from LA., we named it a California Cooler. I am featuring it during the holidays as a contrast to the richness of eggnog drinks and party foods.
2 ounces bourbon
1 ounce fresh white grapefruit juice
1/2 ounce simple syrup
English cucumber- 2 thin slices, plus two more for garnish.
In a cocktail shaker, muddle 2 slices of cucumber.
Add your favorite bourbon, syrup and juice.
Strain into an ice-filled glass.
Garnish with a few thin cucumber slices.