Recipe Details

A twist on an old favourite; it adds a subtle hint of dill, mint, melon and cucumber to an already refreshing drink. The ultimate refresher.

  1. The night before serving: Combine lemon juice, water and dill. In an ice cube tray, place 1 mint leave per ice cube and divide lemon water mixture equally into 5 cubes per serving. To prepare: Combine gin, midori and ice. Shake until very cold. Divide mint and dill ice cubes into high ball glasses. Strain the gin and midori mix and top off with ½ cup (125 mL) tonic per glass. Garnish with honeydew melon and cucumber.

CHEF’s TIP!

Make a large batch of the gin and midori mix (minus ice) to hold in the refrigerator for up to 8 hours. Any melon in season will make a great substitute for honeydew.