The cocktail is designed to be a contrasting flavor pairing to the blue cheese stuffed olives. The salt in the olive brine alongside the fresh, clean, delicate notes of the cucumber and dill provide a fresh palate, while the citrus notes of the Tanqueray Ten gin amplifies the citrus in the gimlet.

Recipe by Simon Hooper

 

 

INGREDIENTS

• 2 oz gin (used Tanqueray TEN gin)
• ¼ oz Sable & Rosenfeld Tipsy Blue Cheese Olive brine
• 1 oz fresh lime juice
• 1 oz simple syrup (1:1)
• 2 chunks of peeled cucumber (approx. 1 inch)
• 2 sprigs of dill
• Sable & Rosenfeld Blue Cheese Tipsy Olives

 

PREPARATION

1. Muddle cucumber and dill in a martini shaker.
2. Add all other ingredients. Add ice and shake hard until well chilled.
3. Fine strain into a chilled coupe glass.
4. Garnish with Sable & Rosenfeld Blue Cheese Tipsy Olives and a sprig of dill.

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