DILL or no dill

Difford’s Guide
Discerning Drinkers (6 ratings)
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    DILL or no dill

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DILL or no dill image

Photographed in an Urban Bar Alto Coupe 18cl

Ingredients:
4 slice Cucumber (fresh)
2 sprig Fresh dill
1 2⁄3 oz Hayman's London Dry Gin
1⁄2 oz Elderflower liqueur
1⁄2 oz Lemon juice (freshly squeezed)
1⁄4 oz Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)
6 drop Saline solution 4:1 (20g sea salt to 80g water)
4 drop Bob's Coriander Bitters optional
× 1 1 serving
Read about cocktail measures and measuring

How to make:

  1. Select and pre-chill a Coupe glass.
  2. Prepare garnish of fresh dill sprig..
  3. MUDDLE cucumber to pulverise in base of shaker.
  4. Add dill and gently MUDDLE.
  5. Add other ingredients and SHAKE with ice.
  6. FINE STRAIN into chilled glass.
  7. Garnish with dill sprig.

Strength & taste guide:

No alcohol
Medium
Boozy
Strength 7/10
Sweet
Medium
Dry/sour
Sweet to sour 7/10
More cocktails with similar strength and taste profile

Review:

All puns intended! Gareth's original recipe calls for a pinch of smoked salt rather than saline solution, and it's a great call. (Perhaps use smoked salt saline solution.) No matter how you add your salinity to this verdant and herbaceous cocktail, it's delicious.

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History:

Adapted from a recipe created circa 2013 by Gareth Evans at the Social Eating House, Poland Street, Soho, London (now shuttered).

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Mark’s Avatar Mark
24th December 2024 at 13:48
I wonder if the dill-forward aquavit made by Aalborg will be an upgrade for this drink.. Guess there’s only one way to find out
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G. M. Genovese’s Avatar G. M. Genovese
22nd November 2024 at 20:32
Pretty solid recipe. Reminds me of an East Side. You might find dropping the syrup to 5 ml is preferable. It's begging for a little more acidity via that drop in sugar or a touch of vinegar.
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