Kentucky Maid

Name: Kentucky Maid
Total time: 3 min
Yield: 1
Ingredients: 2 oz Bourbon whisky; 1 Cucumber slice - for garnish; 2 Cucumber slice; 1 oz Lime juice; 8 Mint leaves; 1 Mint sprig - for garnish; ¾ oz Simple syrup

Ingredients

2 oz Bourbon whisky
2 Cucumber slice
1 oz Lime juice
8 Mint leaves
¾ oz Simple syrup
1 Cucumber slice - for garnish
1 Mint sprig - for garnish

oz ml cl

Glass: Rocks

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Instructions

Combine the ingredients into a cocktail shaker filled with ice. Shake vigorously until the drink is sufficiently chilled. Strain the drink into the chilled Rocks glass. Garnish with the Cucumber slice, and the Mint sprig.

Kentucky Maid origin story

Created by: Sam Ross
Created at: Milk & Honey
Country: United States
Year: 2005

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Nutrition Facts

	Calories	Total Fat	Sodium	Carbs	Sugars	Protein
Bourbon whisky	150	0	0	0	0	0
Cucumber slice	?	?	?	?	?	?
Lime juice	7.5	0.0	0.6	2.5	0.5	0.1
Mint leaves	?	?	?	?	?	?
Simple syrup	58.5	0.0	2.7	15.1	13.6	0.0
Total	216	0.0	3.3	17.6	14.1	0.1

About the ingredients

Lime juice: Lime juice is a common ingredient in many cocktails, as it adds a tangy, citrus flavor. It is often used in combination with other ingredients such as sugar, alcohol, and other fruit juices to create a balanced, flavorful drink. Some popular cocktails that use lime juice include Margaritas, Daiquiris, Gimlets, and Mojitos. Lime juice can also be used as a garnish for drinks like the Margarita, and is also used in many non-alcoholic drinks like limeades and iced teas. It's a versatile ingredient that is used in many drinks and can add a refreshing taste to any cocktail.
Bourbon whisky: Bourbon is a type of American whiskey, a barrel-aged distilled liquor made primarily from corn. The name derives from the French Bourbon dynasty, although the precise inspiration is uncertain; contenders include Bourbon County in Kentucky and Bourbon Street in New Orleans, both of which are named after the dynasty. The name "Bourbon" was not applied until the 1850s, and the Kentucky etymology was not advanced until the 1870s. Bourbon has been distilled since the 18th century. Although bourbon may be made anywhere in the United States, it is strongly associated with the American South in general, and with Kentucky in particular. As of 2014, distillers' wholesale market revenue for bourbon sold within the US was about $2.7 billion, and bourbon made up about two thirds of the $1.6 billion of U.S. exports of distilled spirits. According to the Distilled Spirits Council of the United States, in 2018 U.S. distillers derived $3.6 billion in revenue from bourbon and Tennessee whiskey (a closely related spirit produced in the state of Tennessee). Bourbon was recognized in 1964 by the United States Congress as a "distinctive product of the United States". Bourbon sold in the United States must be produced in the U.S. from at least 51% corn and stored in a new container of charred oak.
Simple syrup: Simple syrup (aka sugar syrup, or bar syrup) is a basic sugar-and-water syrup used by bartenders as a sweetener to make cocktails. Simple syrup is made by stirring granulated sugar into hot water in a saucepan until the sugar is dissolved and then cooling the solution. The ratio of sugar to water is 1:1 by volume for normal simple syrup, but can get up to 2:1 for rich simple syrup. For pure sucrose the saturation limit is about 5:1 (500 grams (18 oz) sucrose to 100 millilitres (3.5 imp fl oz; 3.4 US fl oz) water).