As the gin boom continues, the number of tonic syrups becoming available increases. While I enjoy using them in a G&T, they can be used in cocktails, like the Dillionaire cocktail, created by Nick Capuana from The Straight Up.
Cucumber and gin are a perfect match (thanks to Hendrick’s for bringing that to global attention) and the addition of dill makes the cocktail even more spring-like. Interesting fact…dill and cucumber are often planted together by gardeners as they thrive in each other’s company! The bitterness of the Cocchi Americano and the bitters balances well against the sweetness of the maraschino liqueur and the tonic syrup.
While the recipe for the Dillionaire might make you weigh up whether you need maraschino liqueur and Cocchi Americano, I promise you it’s a worthy investment. You can use Maraschino liqueur for your Last Word or Aviation. Cocchi Americano is an aperitif wine from Italy and is considered a worthy replacement to Kina Lillet (which was reformulated without the cinchona to create Lillet Blanc in 1985), making perfect Corpse Revivers and Vespers.
Ingredients for the Dillionaire cocktail
2 thickish cucumber slices
2 sprigs dill
15ml Luxardo maraschino liqueur
15ml Soda Press Co. tonic syrup
60ml gin (Nick used Hendricks but I swapped it for Poor Toms)
15ml Cocchi Americano
15ml ounce fresh juice from 1 to 2 limes
2 dashes of bitters
90ml Fevertree soda
Put the cucumber slices and dill sprigs in an empty shaker. Add the maraschino liqueur and tonic syrup and muddle all the ingredients together until the cucumber is broken, but not mushy.
Add the gin, Cocchi Americano, lime juice and one dash of bitters to the shaker. Add ice and shake together until well chilled.
Strain into an ice filled rocks or highball glass and top up with the soda water stir gently to mix.
Garnish with cucumber and dill and the other dash of bitters.