I came across the Dillionaire while looking for recipes that used Bittermen’s Boston Bittahs. When I saw the ingredients, I knew I had to try it. Any recipe that mixes Luxardo Maraschino Liqueur with fresh dill has got to be interesting. Plus, an adorable name? Sold.
Dill is not something you see in cocktails very often. Or in anything else, for that matter. I’ve only used it once in my entire life, when I made pickles. But a small packet of dill seeds came with a set of herb seeds I bought, and I figured why not plant them? I’d find a use for a dill, or else just make a bunch more pickles. I didn’t expect it to end up in a cocktail, but I’m glad to put my little shrub of dill to good use.
I had to make some substitutions in order to pull this one together. I don’t have any tonic syrup and wasn’t really ready to spring for a bottle, so I replaced the 1/2 oz. tonic syrup and 3 oz. club soda with 3 1/2 oz. tonic water (Fever Tree). I also don’t have Hendricks Gin, so I used Wire Works. Finally, I don’t have Cocchi Americano, so I substituted Lillet. I don’t think any of these changes affected the final cocktail too grievously.
The Dillionaire has a decidedly savory flavor and aroma. The tonic and dill flavors comes in strong at first, but then give way to sweetness in the middle of your sip. That’s when you taste the maraschino liqueur and the chamomile. Then it’s all bitterness. A really complex, interesting cocktail. And very refreshing! It’s a really unique twist on your average Gin & Tonic.
History: The Dillionaire was invented by Nick Caruana, who writes the awesome cocktail blog The Straight Up – be sure to check it out. I want him to teach me how he takes those awesome cocktail photos.
Dillionaire
2 oz. gin (Hendricks recommended)
1/2 oz. Luxardo Maraschino Liqueur
1/2 oz. Cocchi Americano (I used Lillet)
1/2 oz. lime juice
2 droppers Bittermen’s Boston Bittahs
3 slices cucumber, 1 reserved for garnish
3 sprigs dill, 1 reserved for garnish
3 1/2 oz. tonic water
Place two cucumber slices and two sprigs of dill in the bottom of a shaker. Add Luxardo and muddle. Add Cocci Americano, gin, one dropper of Bittermen’s, lime juice, and ice. Shake until well chilled. Double-strain into a rocks glass filled with ice. Add tonic water and the second dropper of Boston Bittahs. Garnish with the remaining cucumber slice and sprig of dill.
Recipe adapted from The Straight Up.