Mixologist Freddie Sarkis curated a custom cocktail menu to reflect the globally inspired cuisine at the newly opened Scroll Bar Waterside Kitchen in Redwood City. The fare at the eatery that’s inside the Pullman San Francisco Bay Hotel ranges from an ahi poke stack appetizer to the $350 Scroll Kitchen luau pig that has to be ordered 48 hours in advance and requires a minimum of eight diners.

As for the flavor profile of the punny “Dill or No Dill,” Sarkis says, “The herbal and light smoke flavors paired with the botanicals in the gin make for a refreshing hit and a different style of cocktail.”

INGREDIENTS:
- 1.5 oz. gin .75 oz. fresh-squeezed lemon juice
- .5 oz. St-Germain Liqueur
- 2 sprigs dill
- 2 slices cucumber

DIRECTIONS:
- Combine and shake first three ingredients.
- Pour into a coupe glass.
- Garnish with dill and cucumber.

Courtesy of Scroll Bar Waterside Kitchen, Redwood City

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