Moorea Volcano by Diego Barcellos

The Dill Or No Dill was created especially for the World Class 50 by World Class UK finalist and London-based mixologist Gareth Evans. It’s a highly innovative cocktail with a perfect sweet and sour balance using the fresh fruit and botanicals in Tanqueray 10 as a base.
How to make Dill or No Dill
Fill a cocktail shaker with ice cubes.
Using a jigger, measure 50ml Tanqueray No. Ten Gin into 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.
Shake the mixture vigorously until the surface of the cocktail shaker feels chilled.
Using a cocktail strainer, strain into a martini or highball glass.
Place a sprig of dill onto the side of the glass to garnish.
It’s easier to keep track of your drinks if you know how many full glasses you’re drinking.
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