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Ingredients
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Cocktail
Method
Cocktail
Prepare cucumber juice
If you don't have bottled cucumber juice, peel (optional) and roughly chop half a small English cucumber. Place the pieces in a blender and puree until smooth. Strain the puree through a fine mesh sieve or cheesecloth into a measuring cup, pressing to extract as much liquid as possible. Measure out 1 oz and discard remaining pulp or reserve for another use.
Muddle dill
In a cocktail shaker, place 3 small sprigs of fresh dill. Lightly clap the sprigs between your hands to release aromatics, then gently muddle once or twice with a muddler or the back of a spoon—just enough to bruise the leaves and release fragrance. Avoid over-muddling which can yield bitter green flavors.
Build and shake
Add 2 oz Nordés gin, 0.5 oz elderflower liqueur, 1 oz fresh cucumber juice, 0.5 oz fresh lime juice, 0.25 oz simple syrup, and a handful of ice (about 1 cup) to the shaker with the muddled dill. Secure the lid and shake vigorously for 12–15 seconds until well chilled.
Strain
Double-strain the contents into a chilled coupe or a rocks glass filled with fresh ice using a Hawthorne strainer and a fine mesh strainer (to catch small dill bits and cucumber solids).
Serve
Serve immediately. Encourage the drinker to sniff the dill garnish before sipping to appreciate the herbaceous aromatics that complement the elderflower and cucumber.