Thinly slice about 1/4 of a cucumber (use the remaining cucumber for garnish or other use). Reserve one long peel or use a vegetable peeler to create a cucumber ribbon about 8–10 inches long for garnish. Pick one fresh dill frond for garnish and set aside. Take 3 small dill sprigs (from the 4 listed) to muddle.

Muddle aromatics

In a cocktail shaker, add the 3 dill sprigs and 3–4 thin cucumber slices (from the 1/4 cucumber). Add the simple syrup (0.25 oz) and gently muddle 6–8 times until cucumber releases juice and dill oils become fragrant. Do not over-muddle into a paste; you want aromatic oils, not pulverized greens.

Add spirits and citrus

Add 2 oz cucumber vodka, 0.5 oz elderflower liqueur, and 0.75 oz fresh lime juice to the shaker with the muddled cucumber and dill.

Shake with ice

Fill the shaker with 1 cup of cubed ice (or enough to mostly fill the shaker). Secure the lid and shake vigorously for 12–15 seconds until the outside of the shaker is very cold and slightly frosted.

Double strain

Using a Hawthorne strainer and a fine-mesh (or julep) strainer, double-strain the cocktail into a chilled coupe or martini glass to remove tiny herb and cucumber bits. Alternatively, pour over fresh ice into a rocks glass if you prefer it on the rocks.

Garnish and finish

Float the cucumber ribbon inside the glass or thread it along the inside rim. Lay the dill frond gently on top of the ribbon or balance on the rim. Optionally add a lime wheel or wedge on the rim. Serve immediately.

Notes

If you don't have cucumber vodka, infuse 2 oz plain vodka with 2–3 cucumber slices for 30 minutes and strain. Adjust simple syrup to taste if your cucumbers are very mild or if you prefer a drier cocktail.