Dill is also the star of the Dill Breaker cocktail at Little’s Oyster Bar in Houston. It features a blend of vodka, lemon juice and a house-made dill cordial, all garnished with a fresh sprig of dill.
Oliver Brooks, the restaurant’s bar manager, chalks the herb’s newfound popularity behind the bar up to an overall swing toward more culinary cocktails—a trend he says is exciting to bartenders and drinkers alike.
“By using more savory herbs in cocktails, we have an opportunity to introduce new flavors,” Brooks says. “It means we still have an opportunity to surprise people.”