Are you "that weirdo" who always votes to save the pickle juice left in the bottom of the jar? Guilty! OK picklers, this cocktail is for you. Mix 3 ounces RE:FIND cucumber vodka (produced locally, right in Paso Robles) with 1.5 ounces dill simple syrup (recipe below) and a dash of bubbly club soda. Garnish with a plume of fresh dill, which gives the rather fresh springtime cucumber liquor more of a briny, herby quality. Now, you are ready to prepare some relish-smothered tunafish finger sandwiches or deviled eggs. Feeling extra salty? Dip the rim of your cocktail glass in pickle juice first for added aromatics!
DIY dill simple syrup
This recipe works with any herb, but dill is truly unique. Gather six or so healthy bunches of fresh dill, 1 cup water, 1 cup sugar, a funnel, a glass bottle, and some cheesecloth. Simmer the water in a small saucepan and bring to a boil. Add the sugar and whisk until dissolved. Now, add your herbs and let the whole thing boil for about a minute (put your face over the steam for a quick facial). Remove the pan from the heat and let your herbs steep for 30 minutes as the syrup cools. Use a slotted spoon to remove the herbs from the syrup. Next, pour the cooled syrup through a few layers of cheesecloth (or fine mesh strainer) and into the glass bottle. Store it in the fridge and add to your drinks as needed. Tip: It will last one to three weeks in the fridge, or add 1 to 2 tablespoons vodka to preserve for up to a month.
Hayley Thomas Cain drinks pickle juice. She can be reached at firstname.lastname@example.org.