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.
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California Cooler

Ingredients:
2 ounces bourbon
1 ounce fresh white grapefruit juice
1/2 ounce simple syrup
English cucumber- 2 thin slices, plus two more for garnish.
ice cubes
Method:
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.
Maralyn
Author: Maralyn

Maralyn Dennis Hill, The Epicurean Explorer, is president emeritus of International Food Wine & Travel Writers Association, member of Society of American Travel Writers, and Society of Professional Journalists. She is Executive Editor of Luxe Beat Magazine and contributes to other publications. She also speaks and is a guest on many shows. The majority of Maralyn’s articles are now geared to the luxury market, spas, corporate retreats, business events, and culinary tourism, from simple to gourmet. Maralyn’s description of herself: I was born to travel and tell the tale. I’m energized by different cultures in every aspect of their lives, from food, wine, and destination, to how they conduct business. Travel represents a continual geography lesson.