Inspired by friend of Whiskey Network, Tim Dills of Fevertree, and a toast to his Dillions and Dillions of fans. Presenting an elevated Dill cocktail that will blow your mind! We typically think of pickles whenever dill is mentioned, but dill can do a lot more than just sit in a jar with cucumbers. This recipe highlights the magic of fresh dill, and the profound effect it has on your olfactory nerve.
Start with a perfect 100 proof Cedar Ridge Bottled in Bold Rye Whiskey, simmer a bunch of fresh dill with some sugar, add a pinch of pickle juice for good measure and you have a sophisticated spirit forward tribute to all thing’s dill. Garnishing with fresh dill is a must, you will want all of your senses on board to experience this recipe in simultaneous harmony.
Editors Note (by Mark Pruett, Editor in Chief of Whiskey Network)
I rarely interject in someone else’s article. However, this time Vicki has graciously let me interject. Thank you, Vicki!
Tim Dills commands his way as the front man of Fevertree. That voice? It’s a whiskey-soaked thunderclap wrapped in velvet, capable of shaking souls and soothing scars. Fevertree is a four-man brotherhood forged in riffs, laughter, and the kind of love that lets you roast each other without ever dimming the flame (of a candle).
Tim’s a proud father, a silver-haired rascal, and a foxy grandpa who’s got more charisma in his pinky than most frontmen have in their whole damn body. Sure, he’s got quirks (we all do) but that’s what makes him real. That’s what makes him… Tim. Just don’t ask about the possum story. You’ve been warned.
I’ve never met these guys in person. Not yet. But I know them. I know their sound, their spirit, their bond. And in this wild digital age, that connection still counts. I’m proud to call Fevertree my friends, even if it’s through the whiskey-soaked pages of Whiskey Network and the shared pulse of rock and roll.
The “Dillionaire” cocktail? That was born from a spark about a year ago. I pitched it to Vicki, and now it is finally here. A drink worthy of the man, the myth, the mic-slayer himself.
Fevertree is Whiskey Network’s house band. Alongside Tim, there are the mighty players who make you feel every moment of the music. Mike Bertoldo is the guitar sorcerer, slicing through the noise with grace and grit. Rocko Wallz acting as the groove guardian, holding it down like a heartbeat. John Patterson is my favorite drummer… because that’s what he does, and he does it like thunder.
I am beyond proud to raise this cocktail in honor of Cedar Ridge’s 20th anniversary, and in celebration of Fevertree’s journey—one that’s still gaining steam, still coalescing into something epic. I missed their 10th anniversary gig last year, but we shared a moment over Facetime that hit me right in the chest. That’s the kind of band they are. That’s the kind of man Tim is.
So here’s to you, Tim. To your voice, your legacy, and your wild, wonderful tenure as Fevertree’s frontman. Even to that possum-esque part of your anatomy. Dillions and dillions of fans crave your presence.
Cheers, brother. Rock on.
The Dillionaire
Equipment
- Saucepan
- Measuring cups
- Strainer
- Cocktail Mixing Glass
- Hawthorne Strainer
- Bar Spoon
Ingredients
- 2 oz Cedar Ridge BIB Iowa Rye Whiskey
- 0.75 oz Dill Syrup
- 0.25 oz Pickle Juice
- 1 bar spoon Yellow Chartreuse
- Garnish with fresh dill sprigs
Instructions
- Add all ingredients to a cocktail mixing glass
- Add ice and stir until well chilled
- Strain cocktail into a rocks glass over a large ice cube or serve neat in a small chilled coupe glass
- Garnish with fresh dill sprigs
Dill Syrup
Ingredients
- 0.5 cup Fresh Dill
- 1.25 cup Water
- 1 cup Granulated Cane Sugar
Instructions
- In a medium saucepan, bring dill and water to a boil over medium-high heat
- Reduce heat, and simmer for 10 minutes
- Add sugar, and still until dissolved
- Remove from heat and strain into an air tight container
- Chill for use in cocktails, store in the refrigerator
