This Pear Cucumber Cooler is my version of a cocktail I had at the Palihouse out in Hollywood a couple months ago. I really enjoyed a delicious cocktail that had pear vodka and muddled cucumbers and mint in it. I jotted down the ingredients from the menu so I could try to recreate it at home and this is what I came up with. And since now I can’t really remember what the drink at the restaurant tasted like, I can’t really say if this is the same or not. But I can say this Pear Cucumber Cooler is fantastic!
Since I typically don’t enjoy a lot of pulp in my cocktails I decided instead of muddling the cucumbers and mint, I’d make cucumber juice like I did with my Cucumber Basil-tini and make a mint simple syrup (which, btw, is good in iced tea so go ahead and make a bunch). Then it was just a matter of adding pear vodka and some St. Germain. The St. Germain gives a the drink a little floral note which goes nicely with the cucumber. Just be careful not to add too much. The original drink at Palihouse topped their cocktail off with some lemonade. If you want the drink a little bubbly you could use San Pellegrino Limonata, or some lemonade and club soda instead. San Pellegrino is a little less sweet and I love the bubbles it adds to the drink. That’s what I used. As usual, adjust the simple syrup amount to your liking.Print
Pear Cucumber Cooler
- 1.5 shots Absolute Pear vodka
- 2 shots cucumber juice
- 1 Tbls. St. Germain liqueur
- .5 shot mint simple syrup (I used a little more, about 3/4 of a shot)
- 1/2 lemon, juiced
- Lemonade or San Pellegrino Limonata
- Peel cucumber and puree in blender. Strain through a mesh strainer, pushing on cucumber pulp with a spatula or spoon to get as much juice out as you can. Reserve cucumber juice and throw out the leftover pulp. Set aside.
- Combine vodka, cucumber juice, mint simple syrup*, and lemon juice in cocktail shaker filled with ice. Shake well. Strain into tall glass filled with ice. Top with lemonade (and a lithe club soda if you want it bubbly) or San Pellegrino Limonata.