Dill pickle spritz
Makes: 1 (and about 275ml dill syrup)
Prep time: 5 minsTotal time: 
Recipe photograph by Stuart West
Dill pickle spritz
One for the pickle lovers, this refreshing cocktail is a real dill-light.
Makes: 1 (and about 275ml dill syrup)
Prep time: 5 minsTotal time: 
See more recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 150g of caster sugar
- 150ml of water
- 15g of fresh dill
- large handful of ice
- 30ml of vodka
- 2 tablespoons of pickle juice
- jar of gherkins
- 100ml chilled cava*
Step by step
- Combine 150g of caster sugar and 150ml of water in a pan; bring to a gentle simmer, stirring until the sugar has dissolved, then remove from the heat and add 15g of fresh dill.
- Partially cover and leave for 3 hours until the syrup is cool and heavily scented.
- Strain into a sterilised jar and chill.
-
Add a large handful of ice to a chilled glass followed by 30ml of vodka, 2 tablespoons of pickle juice from a jar of gherkins and 1 teaspoon of thedill syrup. Stir together gently then top up with 100ml chilled cava*. Thread a slice of gherkin onto a cocktail stick and use it to garnish the glass, along with a sprig of dill.
Leftover syrup keeps for up to 2 weeks in the fridge.
*Use vegan sparkling wine if required.
