"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.”