Tuesday, May 4, 2010

A new (hopefully not disgusting) cocktail

So we were freaking out a bit at work on Saturday about mint, and by 'we', I mean 'me', because it was the Kentucky Derby that weekend and everyone wanted to make mint juleps, obviously. That morning, I mentioned the mint issue to my manager, who was still groggy (this was about 7am), and he looks at me with this whatever look and says, They can live without their mint. Let them use dill instead. Let them come up with a cocktail using dill. Probably something with gin.

And of course at the mention of a new cocktail, I burst out with, I'm on it! So I discussed it with a co-worker who is also a gin enthusiast. We came up with a variation on the Gibson (martini with pearl onion garnish instead of olive):

  • muddle dill in a rocks glass
  • add ice
  • a couple of dashes of angostura bitters
  • dash of dry vermouth
  • top off with gin
  • garnish with pearl onion
I actually made this yesterday, and it was quite good. A savory cocktail that is a good aperitif, maybe with some nuts or cheese and crackers.