The Absinthe Cucumber Cooler is an easily quaffable drink, even for those who often shy away from absinthe. It’s vibrant, green, herbal, salty finished with a hint of pepper that ties it all together. The Absinthe Cucumber Cooler is a take on my favorite cocktail at a beloved spot in San Francisco, Absinthe. From the name you can tell they are probably serve french inspired food and probably have a shit tone of absinthe…and you would be right! My favorite drink on their menu is called, called The Green Beast.
They carry many varieties of absinthe. Although it had long history and that is absolutely delicious, absinthe gets a bad reputation. Despite what people think, it has no hallucinogenic properties so you want be partying with the green fairy when you imbibe your herbal spirit. Absinthe is a strong spirit though, ranging from 45-74% (yes a whopping 74%!), so you may see double after a few cocktails featuring it! Absinthe gets it characteristic flavor from green anise with a supporting cast of sweet fennel, and other medicinal and culinary herbs. The Green Beast sounds intimidating, but it is smooth with no bite! Absinthe, lime juice, and cucumber. I recently found some lemon cucumbers at SHED in Healdsburg and new I had to use them for a cocktail. Lemon cucumber is round, light green/yellow and flower shaped when sliced. It has a regular cucumbers. It is perfect crisp and more mild then regular cucumbers. They grow really well in cooler climates like near the cost of Northern California. It’s the perfect for a variation on The GB. I added in gin, some salt and a pinch of pepper to create this herbal and bright drink.
Glass: fluted or regular highball
- 1 1/2 oz Absinthe, I used St. George Spirits Absinthe Vert
- 3/4 oz gin, I used Sipsmith London Dry
- 6 slices lemon cucumber or regular cucumber, muddled
- 1 oz soda water
- 1/2 fresh lime juice
- 1/2 oz simple syrup
- pinch salt
- pinch fresh grated black peppercorn
- garnish: lemon cucumber or regular cucumber
DirectionsAdd liquids to a shaker. Add cucumber and muddle. Shake with ice. Double strain into a fluted glass with ice. Top with soda water. Stir. Garnish with cucumber slices. Crack fresh pepper on top.