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Contributed by Brian Bartels
With some tomato but also other ingredients to tone it down and chill it out, this cocktail by Brian Bartels, of New York City’s Fedora and the author of The Bloody Mary: The Lore and Legend of a Cocktail Classic, with Recipes for Brunch and Beyond (Ten Speed Press, $19), includes an ounce of tomato juice. But it’s tempered by cucumber, gin and ginger beer, yielding a refreshing quaff.
Coat the rim of a rocks glass with the dill salt.
Add all the ingredients to a shaker with ice, and roll the mixture back and forth with another shaker 3 times.
Strain the cocktail into the rimmed glass over ice.
Garnish with a lemon wheel.
*Cucumber juice: Either use a juicer or purée cucumber in a high-powered blender, then strain through a fine-mesh sieve.
**Dill salt: Stir together 1 sprig of dill and 1/4 cup salt in a bowl, and let sit for at least 2 hours before using. Makes 1/4 cup, enough to rim 12 glasses.
Mixing your cocktail