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| 4 slice | Cucumber (fresh) |
| 2 sprig | Fresh dill |
| 1 2⁄3 fl oz | Hayman's London Dry Gin |
| 1⁄2 fl oz | Elderflower liqueur |
| 1⁄2 fl oz | Lemon juice (freshly squeezed) |
| 1⁄4 fl oz | Sugar syrup 'rich' (2 sugar to 1 water) 65.0°Brix |
| 6 drop | Saline solution (20g sea salt to 80g water) or pinch of salt |
| 4 drop | Coriander bitters (optional) |
Photographed in an Urban Bar Alto Coupe 18cl
We don't have enough information to calculate the alc./vol., but based on known ingredients, this recipe contains at least:
Adapted from a recipe created circa 2013 by Gareth Evans at the Social Eating House, Poland Street, Soho, London (now shuttered).
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.
Makes a minimum of 13 cocktails.
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* May not include all ingredients. Price per cocktail is an estimate based on cost of one cocktail with ingredients shown above and does not include shipping.
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