Blucumber Fizz recipe
Blucumber Fizz recipe
Blucumber Fizz recipe

Blucumber Fizz

2 parts Maker's Mark® Bourbon 1/4 cup Cucumber, Sliced 1 1/2 parts Chamomile Blueberry Syrup 1/2 parts fresh Lime Juice 2 tsp Egg Whites, Powdered Soda Water Garnish Cucumber, Sliced Garnish Blueberries

Muddle the cucumber in a shaker with syrup. Add Maker's Mark® Bourbon, chamomile/blueberry syrup, lime juice and egg whites to shaker and shake for 30 seconds. Add ice, shake again, then double-strain into a tall glass with ice. Top with soda water and then gently push down and stir twice with a bar spoon. Garnish with cucumber zig-zags and fresh blueberries.

*Chamomile/blueberry syrup: Boil 16 oz. of water with 4 chamomile tea bags for 10 minutes. Remove the tea bags, then add 1 cup of blueberries and simmer for 10 minutes. Remove the blueberries, remove pot from heat, add 3/4 cup of sugar and stir until sugar dissolves, then let the syrup cool.
Light, slightly sweet and mouthwateringly refreshing, this bourbon fizz combines cucumber and blueberries, creating the perfect fizzy cocktail for summertime get-togethers. Enjoy the Blucumber Fizz at outdoor parties, backyard barbecues or just laying around the pool with friends.

QUICK FACTS

MAIN SPIRIT

Bourbon

FLAVOR

Sweet

SKILL LEVEL

Advanced

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ingredients

  • 2 parts Maker's Mark® Bourbon
  • 1/4 cup Cucumber, Sliced
  • 1 1/2 parts Chamomile Blueberry Syrup
  • 1/2 parts fresh Lime Juice
  • 2 tsp Egg Whites, Powdered
  • Soda Water
  • Garnish Cucumber, Sliced
  • Garnish Blueberries

Instructions

Muddle the cucumber in a shaker with syrup. Add Maker's Mark® Bourbon, chamomile/blueberry syrup, lime juice and egg whites to shaker and shake for 30 seconds. Add ice, shake again, then double-strain into a tall glass with ice. Top with soda water and then gently push down and stir twice with a bar spoon. Garnish with cucumber zig-zags and fresh blueberries.

*Chamomile/blueberry syrup: Boil 16 oz. of water with 4 chamomile tea bags for 10 minutes. Remove the tea bags, then add 1 cup of blueberries and simmer for 10 minutes. Remove the blueberries, remove pot from heat, add 3/4 cup of sugar and stir until sugar dissolves, then let the syrup cool.

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