Moorea Volcano by Diego Barcellos
Ingredients for
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1
▸
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50ml.
Tanqueray No. Ten® Gin
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25ml.
Lemon Juice
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17.5ml.
Elderflower Syrup
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20ml.
Cucumber Water
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2piece(s)
Sprig of Dill
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1pinch(es)
Smoked Salt
- ➤ 2.4 units of alcohol per serve
Equipment
- 1 x
- 1 x
- 1 x
- 1 x
- 1 x
How to make
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Watch the UK World Class Finalist, Gareth Evans make his innovative drink
How to make Dill or No Dill
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Fill a shaker with ice.
Fill a cocktail shaker with ice cubes.
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Pour Tanqueray No. Ten Gin into the shaker.
Using a jigger, measure 50ml Tanqueray No. Ten Gin into the shaker.
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Add lemon juice, elderflower syrup, cucumber water, dill and smoked salt to the shaker.
Pour 25ml lemon juice, 17.5ml elderflower syrup and 20ml cucumber water into the shaker. Add a sprig of dill and a pinch of smoked salt.
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Shake until cold.
Shake the mixture vigorously until the surface of the cocktail shaker feels chilled.
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Strain into a glass.
Using a cocktail strainer, strain into a martini or highball glass.
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Garnish with dill.
Place a sprig of dill onto the side of the glass to garnish.
Avoid top-ups
It’s easier to keep track of your drinks if you know how many full glasses you’re drinking.
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