Sparkle Of Solstice Recipe

Prepare aromatics

Trim the lemongrass stalks: remove dry outer layers, cut to 3–4 inches, and bruise or smash the stalks with the back of a knife to release oils. Rinse tarragon sprigs and gently bruise the leaves by rolling between your fingers.

Infuse

In a clean glass jar with a tight-fitting lid, combine 2 cups vodka, the bruised lemongrass stalks, and 6 sprigs of tarragon. Seal and store at room temperature away from direct light for 24 hours for a light infusion or up to 48 hours for more pronounced flavor. Shake the jar gently twice a day.

Strain

After infusing, taste. When desired intensity is reached (typically 24–48 hours), strain through a fine mesh sieve lined with cheesecloth into a clean bottle. Discard solids. Label and refrigerate; this yields the lemongrass & tarragon-infused vodka used in the cocktail.

Combine

In a small saucepan, combine 1 cup granulated sugar and 1 cup water. Add 1 cup fresh dill (stems and fronds).

Heat

Place saucepan over medium heat and stir until sugar fully dissolves and the mixture just reaches a simmer (do not boil vigorously). Reduce heat and let simmer very gently for 3–4 minutes to extract dill flavor.

Cool and strain

Remove from heat and let syrup cool to room temperature with the dill steeping an additional 10 minutes. Strain through a fine mesh sieve or cheesecloth into a clean bottle, pressing on the solids to extract syrup. Chill before using. The finished syrup keeps refrigerated for up to 2 weeks.

Chill glass

Place a coupe or highball glass in the freezer or fill it with ice water to chill while you build the cocktail.

Measure and combine

In a cocktail shaker, add 2 oz lemongrass & tarragon-infused vodka, 0.5 oz chilled dill simple syrup, 0.75 oz fresh lime juice, and 2 dashes plum bitters.

Shake

Add a generous scoop of ice to the shaker and shake vigorously for 10–12 seconds until well chilled (if serving in a coupe, do a hard shake to aerate slightly).

Strain and top

Discard ice or water from the chilled serving glass if applicable. Double strain the shaken mixture into the chilled glass over fresh ice if using a highball, or without ice for a coupe. Immediately top with 3 oz chilled lime & yuzu tonic, pouring gently to preserve effervescence.

Garnish and finish

Express a lime wheel over the drink by gently squeezing to release oils, then rim the glass and drop the wheel in. Finish by laying a fresh dill frond on the surface or alongside the wheel for aroma. Serve immediately.

Notes

Adjust dill syrup sweetness to taste (0.25–0.75 oz) and tonic quantity depending on glass size. If plum bitters are unavailable, a single dash of orange bitters plus a drop of plum jam dissolved in the shaker can mimic the effect.