Thomas Waugh, The Pool Lounge | New York

Created for the opening menu at The Pool Lounge, Thomas Waugh‘s Gimlet riff combines cucumber-infused absinthe, lime and cane syrup for a refreshing take on the classic.


Serving: 1

  • 1 1/2 ounces cucumber-infused absinthe (see Editor's Note)
  • 1 ounce lime juice
  • 3/4 ounce cane syrup
  • 3 baby cucumber wheels

Garnish: thinly sliced cucumber wheels

  1. Muddle the cucumber wheels in a shaker tin.
  2. Add remaining ingredients and shake with ice.
  3. Strain into a coupe glass over a small amount of crushed ice.
  4. Garnish with thinly sliced baby cucumbers.
Editor's Note

Cucumber-Infused Absinthe:
300 grams thinly sliced cucumber
1 750ml bottle of absinthe

Combine all ingredients and let sit for 24 hours. Strain out the solids and re-bottle.

Tagged: absinthe