When Sean Iglehart opened Boynton Beach’s Sweetwater Bar & Grill (561-509-9277) in 2011, he helped spawn a craft cocktail movement to rival Miami’s most notorious watering holes. While travel and cuisine are his libation muses, the Delray native often looks to classic cocktails for inspiration, and the Dillinger is a good example. A nod to the quintessential Tom Collins, the drink also evokes a Greek salad with hints of dill, lime, and cucumber. “It isn’t our most avant-garde cocktail, but it is an everyday crowd pleaser,” Iglehart says.
- 2 oz. Nolet’s dry gin
- 3/4 oz. fresh lime juice
- 3/4 oz. simple syrup
- 2-3 slices of English cucumber
- 1-2 sprigs of fresh dill
- Sparkling water and ice
To make simple syrup, heat 1 cup of water and 2 cups of white granulated sugar until sugar dissolves.
Place cucumber slices into a mixing glass and muddle. Agitate fresh dill in your hand, then put in mixing glass. Add gin, lime juice, simple syrup, and ice. Shake hard. Double strain to remove dill and cucumber pieces. Top with sparkling water and garnish with a dill sprig and cucumber.