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.

ice cubes

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.

Brenda C. Hill
International Food Wine & Travel Writers Association
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