Photo: Eric Helgas/Styling: Ali Nardi

The Crossroads Cooler


  • 1.33 ounce Bulleit rye or 1.33 ounce of Bulleit bourbon
  • .25 ounce squeezed fresh lemon
  • .5 ounce of cucumber simple syrup
  • 6 to 8 basil leaves
  • 4 to 6 mint leaves, depending on size of leaves
  • Crushed ice


  • Pour .5 ounces of cucumber simple syrup and .25 ounces of fresh squeezed lemon into a shaker.
  • Add mint and basil leaves, and muddle.
  • Add bourbon and shake like heck.
  • Strain into a julep cup, stirring in a the cocktail a little at a time as you add crushed ice.
  • Garnish with small mint and basil sprigs, and optional powdered sugar.