1 oz (30 ml) St-Germain Elderflower liqueur
4 oz (125 ml) Pfaffenheim Pfaff Pinot Gris
1 oz (30 ml) fresh lime juice
fresh dill sprigs, for muddling, plus extra for garnish
lemon and orange peel, plus extra zest for garnish
- Gently muddle 4 to 6 sprigs of dill in a mixing tin with orange and lemon peel. Add St-Germain liqueur, Pinot Gris and lime juice. Add ice and shake hard until cold. Gently bruise 4 sprigs of dill while making it into a nest and drop into a Collins glass. Fine strain cocktail into a Collins glass over ice. Crown cocktail with crushed ice. Garnish with dill leaves and lemon and orange zest.