Fancy something refreshing to wet the whistle this summer? Try this alcoholic take on an Indian favourite
3 dill sprigs, plus one to serve
2cm cucumber, skinned (reserve the skin to serve)
35ml Butterfly Boston absinthe
10ml lime juice
20ml gomme syrup
Muddle the dill and cucumber. Pour the other ingredients into a shaker; shake and double strain them.
Serve garnished with the scrolled skin of cucumber and a sprig of dill.
Gymkhana's flutterby lassi