Spring Fling
Cocktail by Tim Weigel
Ingredients:
4 blackberries
0.5 oz lime juice
0.75 oz dill syrup
0.75 oz Giffard apricot du Roussillon liqueur
1.5 oz Deep Eddy vodka
Preparation:
Add all ingredients into a mixing tin and muddle the blackberries, proceed to add ice into the mix and shake. Double strain into a chilled Nick & Nora glass.
Garnish:
Dill spring, lime wheel, and edible flower
Glassware:
Nick & Nora
Cocktail Inspiration:
On my most recent trip to Austin, TX our family visited Barton Springs which is a natural spring swimming public pool. The spring is fed by 4 aquifers which keep the pool at a constant 65 degrees even during Austin’s most sweltering temperatures. On the day we went it was 95 degrees plus very high humidity, needless to say the temperatures were not so fun. However, the springs were so refreshing along with the tranquil surroundings provided for a very fun memorable day. This event inspired my cocktail with refreshing fruity and herbal flavors.
