• 1.5 oz. Casamigos Blanco Tequila

• 1 oz. Cranberry Juice

• .75 oz. Fresh Lime Juice

• .5 oz. Dill Syrup\* or Simple Syrup

• .25 oz. Luxardo® Maraschino Liqueur

• 2 Dashes Peychaud's® Bitters

• Garnish Fresh Cranberries and Dill Sprig

Combine all ingredients into tin shaker. Add ice, shake vigorously and strain into rocks or a stemless martini glass. Add fresh ice and garnish.


_*To create Dill Syrup / Makes 1L – Bring 2 cups of water to a boil in a medium saucepan, then add 2 cups of white granulated sugar. Lower heat to a simmer and stir until fully dissolved. Add 1 oz of dried dill weed, stir in and simmer for 8 – 10 min then let cool. Once cool, fine strain syrup into a glass container with lid and refrigerate.
Good for 2 – 3 weeks if stored properly._