11-04-20_PoMo_Fall-Winter_Cocktails-0049

A Big Dill

This is a Big Dill of a Fall Gin Cocktail. Featuring the barrel rested PostModern Spirits UpRoot Gin with strong notes of Szechuan Peppercorn and Galangal Root and complemented nicely with the herbal shrubs and syrups. Served long, this is a sure-fire fall refresher.

Glass:

Collins

Ingredients:

2 ounces PostModern Spirits UpRoot Gin
0.5 ounce Dill – Basil Shrub*
0.5 ounce Dill Syrup**
0.5 ounce Rosemary Syrup***
2 dash Strongwater Virtue Bitters
2 ounce soda water

Garnish:

Dill / Basil / Rosemary

Method:

Shake first five ingredients with ice and strain into an ice filled Collins glass and top with soda water.

*Dill-Basil Shrub Recipe: 0.5 cup Apple Cider Vinegar, 0.33 Cup Dried Dill, .25 Cup Fresh Basil – rest for 20 days, strain & retain liquid

**Dill Syrup Recipe: 1 Cup Sugar, 1 Cup Water, 0.5 Cup Dill, 0.25 Basil. Heat water and sugar until sugar melts, then steep herbs in liquid for 10 minutes on low heat. Strain and retain liquid.

***Rosemary Syrup: 1 Cup water, 1 Cup Sugar, 0.5 Cup dried Rosemary. Heat water and sugar until sugar melts. Add rosemary and steep over low heat for 10 minutes. Strain and retain liquid.

Tasting Notes:

Refreshing herbal notes with the smooth, barrel rested gin

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