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Urban Bar Alto Coupe 18cl| 4 slice | Cucumber (fresh) |
| 2 sprig | Fresh dill |
| 1 2/3 fl oz | 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 4:1 (20g sea salt to 80g water) |
| 4 drop | Bob's Coriander Bitters (optional) |
Read about cocktail measures and measuring.
How to make:
- Select and pre-chill a Coupe glass.
- Prepare garnish of fresh dill sprig.
- MUDDLE cucumber to pulverise in base of shaker.
- Add dill and gently MUDDLE.
- Add other ingredients and SHAKE with ice.
- FINE STRAIN into chilled glass.
- Garnish with dill sprig.
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.
History:
Adapted from a recipe created circa 2013 by Gareth Evans at the Social Eating House, Poland Street, Soho, London (now shuttered).
Alcohol content:
- 1.3 standard drinks
- 20.56% alc./vol. (41.12° proof)
- 18 grams of pure alcohol
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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