Dilly Dally Sour
"We love bourbon sours, and we love them even more with fresh herbs like dill and mint. Bourbon, mint and Peychaud's bitters are a tried and true combination dating back to the late 1800's. The addition of dill adds a fun anise, fennel and celery flavor and aroma. Give me this cocktail, 95 degrees, humidity, and New Orleans."
— Robb Jones, Meteor Bar
DIFFICULTY: EASY
TIME: 5 MIN
GLASSWARE: LOWBALL
Recipe:
2 oz Far North Bodalen Bourbon (or Syvä Vodka)
¾ oz Simple Syrup
¾ oz Fresh Lemon Juice
2 Dill Sprigs, Torn
1 Dash Peychaud’s Bitters
1 Pinch Salt
INSTRUCTIONS:
Combine all ingredients in a shaker, add ice and shake hard. Strain into a lowball glass with a large ice cube, or a chilled cocktail glass without ice. Garnish with mint and lemon twist.
SIMPLE SYRUP:
In a saucepan combine:
1 cup granulated white sugar
1 cup water
Heat over medium-high heat, stirring occasionally, until sugar is completely dissolved. Remove from heat, then cool. Use right away or refrigerate for up to 2 weeks.
Weekly Good Acre CSA cocktail recipes brought to you by Far North Spirits and the bartenders of Meteor: “Old Ass Bar, Good Ass Hot Dogs and Stuff.”