Guindilla and Dill Highball Cocktail
A bright, refreshing whisky cocktail which will make you view the spirit in a completely new light, this highball combines the grassiness of dill with the piquant pep of pickled guindilla chillies.
Ingredients
- 120ml of whisky
- 2 jarred guindilla chillies, plus 40ml of their brine
- 20ml of lemon juice
- tonic water, to top up
- 2 lemon wedges
- 2 sprigs of mint
- 1 bunch of dill
- 200ml of vegetable oil
Method · 10 min
- Start by making the dill oil. Blanch the dill in boiling water for 10 seconds, then transfer to ice-cold water. Squeeze out as much liquid as possible, then put in a blender with the oil and a pinch of salt. Blitz for a few minutes until the oil is bright green, then strain through a fine sieve. Set aside
- Fill 2 highball glasses with ice. Add the whisky, guindilla brine and lemon juice, then stir gently to chill
- Top up each glass with tonic water, leaving a little space at the top. Drizzle over a teaspoon of the dill oil, ensuring you don’t disturb the sediment that will have collected at the bottom
- Garnish each highball with a chilli, lemon wedge and mint sprig
