This recipe appears in:5 Gin Drinks You Should Make This Spring
This effervescent drink is sure to refresh you as the weather warms. Cucumber and fresh dill work wonderfully with Hendrick's gin and lime juice. The sweet maraschino and tonic syrup are balanced by the bittersweet Cocchi Americano and Bittermens Boston Bittahs, which are flavored with citrus and chamomile.
Hate dill? This one also works great with mint.
Note: Bittermens Boston Bittahs are available online and at liquor stores. If you don't have them on hand, try another type of citrus bitters or lime bitters, or omit. Jack Rudy tonic syrup is available at gourmet shops or online.
About the author: Nick Caruana is the author of The Straight Up, where he shares his love of classic and modern cocktails, including a slight obsession with whiskey, bitters and amari. Stalk him on Twitter @The_Straight_Up, Facebook, and other social media outlets.
- 2 (1/2-inch thick) cucumber slices
- 2 sprigs dill
- 1/2 ounce Luxardo maraschino liqueur
- 1/2 ounce Jack Rudy tonic syrup
- 2 ounces Hendrick's gin
- 1/2 ounce Cocchi Americano
- 1/2 ounce fresh juice from 1 to 2 limes
- 2 full droppers Bittermens Boston Bittahs
- 3 ounces chilled club soda
- Garnish: Cucumber slice and dill sprig
Add the 2 cucumber slices and 2 dill sprigs to the bottom of a shaker. Top with maraschino liqueur and tonic syrup. Muddle until the cucumber is broken up but not completely liquified.
Add Hendrick's gin, Cocchi Americano, lime juice, and 1 dropper of Boston Bittahs to the shaker. Fill 2/3 with ice and shake vigorously until the outside of the shaker begins to frost, about 15 seconds.
Double strain into an ice filled rocks or highball glass. Top with club soda and give a gentle stir to mix.
Cut a cucumber slice half way and place a sprig of dill into the middle, then place it on the side of the glass. Scatter the remaining dropper of Boston Bittahs on top of the drink and serve.