Ocaso Recipe

Prepare lemongrass

Trim the outer tough layers from the lemongrass stalk and bruise the tender inner portion by pounding it lightly with the back of a knife or a muddler. Cut into a short 1–2 inch piece for muddling and set aside a tender tip for garnish.

Prepare cucumber

Thinly slice three cucumber rounds (or make a ribbon) and set one attractive wheel or ribbon aside for garnish.

In a cocktail shaker, add the bruised 1–2 inch piece of lemongrass and the three cucumber slices. Add 0.5 oz simple syrup. Gently muddle 6–8 times to release aromatics; avoid pulverizing the cucumber into mush.

Add 1.25 oz Bulleit Bourbon, 0.5 oz Johnnie Walker Black, 0.75 oz fresh lemon juice, 2 dashes Angostura bitters, and 0.5 oz Fee Foam into the shaker.

Fill the shaker with ice and dry-shake briefly (without ice) for 8–10 seconds to begin emulsifying the foam, then add ice and shake vigorously for 10–12 seconds until well chilled and slightly frothy.

Double-strain the cocktail into a chilled coupe or Nick & Nora glass using a Hawthorne and fine mesh strainer to remove lemongrass fibers and cucumber bits, leaving a smooth texture and an even foam layer.

Top gently, if needed, with an additional 0.25 oz Fee Foam to enhance the head (optional).

Express the oils of the reserved lemongrass tip over the foam by lightly squeezing or slapping it once above the drink, then lay the lemongrass tip across the foam. Float the cucumber wheel or ribbon on the foam alongside the lemongrass.

Serve immediately. The cocktail balances bourbon warmth with a smoky/peaty accent from the Johnnie Walker Black, bright lemon and lemongrass aromatics, cooling cucumber, subtle bitters complexity, and a stable foam for texture.