Start by combining 750 milliliters of gin with the cucumber wheels and 4 table spoons of dill pollen in a sealable jar
After an hour of infusing, strain the liquid through a cheesecloth covered sieve to discard all solids. Store the cucumber-dill gin in a glass bottle or container
In a wide, short cocktail glass, add ice, pour 2 ounces of the infused gin, simple syrup and top of with Fever Tree Mediterranean tonic
Add some whole black peppercorns and a rosemary sprig and stir
Finish with more cucumber wheels if you have it and garnish with limes
Infusing gin with dill has been on my mind for a some time now. And while I love fresh dill in salads and dips, infusing liquor with the herb left an unpleasant and sharp, earthy flavor in the gin. So instead, we tried dill pollen that we had received as a gift from a local herbalist, and I have to say it worked much better. I am not sure as to why exactly, but the pollen made the infusion much less pungent, while still absorbing a savory dill profile. There are plenty of stores that sell dill pollen, but just in case you have hard time finding it, you can also purchase it online here