Cocktail Series: Summer Tequila Sour, Bar Bouchee


We’re always on the hunt for refreshing seasonal cocktails, and who better to inspire us than our favorite bartenders? We’ve reached out to the best of them for recipes for your summer soirees.


Bar Bouchee

Bartender: Shane Hobart

INGREDIENTS (in ounces):

  • 2.0 Reposado Tequila of your choice (we use Corralejo for this drink)
  • .5 homemade Cucumber/Jalapeño syrup*
  • .5 fresh squeezed lemon juice
  • .25 Limoncello (we use Lazaroni)
  • 2 thin slices of fresh cucumber (one to shake with cocktail, one to garnish)



  • *Prepare cucumber/jalapeño syrup:
    • In a large sauté pan (to maximize surface area) combine approximately one pint of water, one pint of sugar, one pint of thinly sliced cucumber, and two sliced medium sized jalapeño peppers. Test the potency of the peppers first, as they can vary pretty substantially, and adjust for your tolerance. Seeds can also be removed to minimize heat, while retaining a great fresh flavor. Stir and bring mixture to a slow boil. During heating I also like to muddle the mixture to get as much juice out of the cucumbers as possible. Remove from heat and leave out to cool to room temp. Strain and chill.


  • Mix the cocktail:
    • In a cocktail shaker of your choice, combine all ingredients (carefully measured), ample ice, and a slice of fresh cucumber. Shake very vigorously for 15-20 seconds. Pour into a chilled cocktail glass. Garnish with a simple thin slice of cucumber. Cheers!


Read more about Bar Bouchee here.