The Cool Hand Cuke Cocktail: An El Guapo™ Cucumber Lavender Bitters Recipe

Ready to enjoy a cocktail that is as refreshing as it is unique? The Cool Hand Cuke cocktail is a modern classic, offering a perfect blend of fresh, floral, and savory flavors. We'll show you how to craft this unique drink, highlighting the key role played by the El Guapo™ Cucumber Lavender Bitters recipe. From its silky smooth texture to its crisp, clean finish, this cocktail is designed to impress.

The Magic of El Guapo™ Cucumber Lavender Bitters

The secret to this cocktail's perfectly balanced flavor lies in the El Guapo™ Cucumber Lavender Bitters. Unlike ordinary bitters, this special blend is crafted to deliver a refreshing, subtle complexity. The fresh cucumber notes provide a clean, green flavor, while the hint of lavender adds a delicate floral aroma that elevates the entire drink. This unique bitters recipe turns a simple cocktail into a truly memorable experience.

The Cool Hand Cuke Cocktail Recipe

This unique cocktail was created by Chelsea S. O'Lansen of The Catahoula Hotel for New Orleans Homes & Lifestyles Magazine.

Yields: 1 cocktail

Ingredients:

• 1 egg white
• .75 oz freshly squeezed cucumber juice
• .75 oz vanilla simple syrup*
• .75 oz freshly squeezed lemon juice
• 1.5 oz BarSol Mosto Verde Pisco
• 4 dashes El Guapo™ Cucumber Lavender Bitters

*To make vanilla simple syrup, simply add .25 ounces of vanilla extract (Lansen uses homemade) to 24 ounces of regular 2:1 simple syrup.

Step-by-Step Instructions: Crafting Your Cool Hand Cuke Cocktail

Follow these simple steps to create a perfectly balanced and beautifully foamy Cool Hand Cuke cocktail.

1. Combine Ingredients: In a clean shaker tin, combine the egg white, cucumber juice, vanilla simple syrup, lemon juice, Pisco, and the 4 dashes of El Guapo™ Cucumber Lavender Bitters. Do not add ice yet.
2. Dry Shake: Secure the lid tightly and shake the ingredients vigorously without ice for about 15 seconds. This "dry shake" is a crucial step to emulsify the egg white and create a rich, stable foam.
3. Wet Shake: Open the shaker, fill it with ice, and re-secure the lid. Shake again until the shaker is well chilled, about 10-15 seconds.
4. Double Strain: Place a fine mesh strainer over a coupe or Nick and Nora glass. Pour the cocktail through the strainer to remove any small ice shards or solids, ensuring a silky-smooth texture.
5. Garnish: Garnish your finished cocktail with a few dashes of Angostura bitters and an edible flower for a beautiful, aromatic finish.

Looking for more cocktail inspiration? Explore our complete collection of recipes and discover your next favorite drink. Have a question? Contact us for assistance, or visit El Guapo’s homepage to explore everything we offer.

Frequently Asked Questions

What is a Pisco Sour?

 A Pisco Sour is a classic Peruvian cocktail made with Pisco, lime juice, simple syrup, egg white, and bitters. Our Cool Hand Cuke cocktail is a unique variation on this classic formula, using cucumber, lavender, and vanilla for a modern twist.

Can I make this drink without egg white?

Yes, while egg white is essential for the foam and silky texture, you can substitute it with about 1 ounce of aquafaba (the liquid from a can of chickpeas) for a vegan alternative.

How do I make fresh cucumber juice?

 Fresh cucumber juice can be made by blending peeled cucumber chunks in a blender until smooth, then straining the pulp through a fine-mesh sieve or cheesecloth.