Inspired by the honey dill dipping sauce that originated in a small diner in downtown Winnipeg, this non-alcoholic cocktail is a celebration of the prairie’s through my lens as a downtown bartender. Adopting the flavours of honey, lemon and dill, this cocktail highlights the vegetal, fresh profile of NOA’s Garden Gin, and is an herbaceous take on a classic Bee’s Knees.
2 oz NOA Garden Gin
3/4 oz Salted Honey Mustard Syrup*
1/4 oz Lemon Juice
6 drops Tea Tincture**
2 drops Lactic Acid Solution
Build in a mixing glass. Stir with ice until chilled. Single strain into a Nick & Nora glass. Garnish with 7 drops of Dill Oil***.
*Salted Honey Mustard Syrup:
1. Heat 50g of water on low and add 100g of clover honey
2. Add 2g salt
3. Add 1g mustard powder
4. Mix until fully integrated
5. Bottle and allow it to cool before use!
**Tea Tincture:
1. Heat 60g of apple cider vinegar on low with 2g of Northlore “Glow Up” local tea blend (contains prairie-grown organic nettle, horsetail, peppermint, oat straw, calendula) and 1/8 teaspoon salt
2. Stir mixture until tea has wilted and soaked up most of the apple cider vinegar (approximately 2-4minutes)
3. Transfer tea mixture into a glass jar and cover
4. Agitate the jar every few hours and let sit overnight (minimum)
5. Strain and squeeze through a coffee filter
6. Bottle and enjoy!
***Dill Oil:
1. Place 1 cup of fresh dill into hot water until wilted
2. Transfer dill into ice bath
3. Drain and dry dill as much as possible
4. Blend dill with 1/4 cup of canola oil until smooth
5. Leave to strain through a coffee filter at room temperature (this process is slow and can
take a few hours)
6. Bottle and enjoy!
