Dili-gin-tly Crafted Recipe

Make the syrup

Combine 1 cup water and 1 cup granulated sugar in a small saucepan. Heat gently over medium heat, stirring until sugar fully dissolves and mixture just comes to a simmer (do not boil vigorously).

Remove pan from heat and stir in 1 cup loosely packed fresh dill (including some tender stems). Let the dill steep in the syrup for 30 minutes at room temperature, covered.

After steeping, strain the syrup through a fine-mesh sieve, pressing the herbs to extract flavor. Cool to room temperature, then refrigerate until cold. Yields about 1 cup of dill syrup. Store up to 2 weeks refrigerated.

Place 3 thin slices of cucumber in the bottom of a cocktail shaker or mixing glass. Using a muddler or the back of a spoon, gently muddle 6–8 times — enough to release juice and aroma but not shred the cucumber into a puree.

Add the muddled cucumber to the shaker with 4 oz fresh grapefruit juice, 0.5 oz fresh lemon juice, and 0.75 oz chilled house-made dill syrup.

Fill the shaker with ice (about 3/4 full). Secure the lid and shake vigorously for 10–12 seconds to chill and integrate flavors.

Strain the cocktail through a fine-mesh sieve (or double strain using a Hawthorne and fine sieve) into a chilled highball or Collins glass filled with fresh ice (use large cube(s) or crushed ice as preferred). This will remove muddled cucumber bits for a smooth drink.

Top the strained cocktail with 2 oz chilled club soda and gently stir once to combine.

Garnish with the reserved cucumber slice folded on the rim and a small sprig of fresh dill placed on top.

Serve immediately while effervescent. Adjust sweetness by increasing or decreasing the dill syrup by 0.25 oz increments. For a non-alcoholic presentation (this recipe is already spirit-free), consider adding a half-ounce of good gin if you want an alcoholic version—stir before adding soda.