Dill leaves might be something that you will be able to easily use in salads or on toasts. But other than that, a lot of people get stuck when asked what else can dill be used for. However, at restaurants, dill is used so creatively in cocktails now. You might have seen that it can make such a cool garnish apart from mint leaves due to its feathery appearance, which can add a little glamour to any run of the mill drink apart from fancy cocktails too. To say it as straightforwardly as possible, dill tastes just like grass. But when you smell dill, you’ll see that this herb has a very strong fragrance. Some people might have a special affinity with it, but some others may not like it at all. 

There are several amazing cocktail recipes that call for the use of dill. Frankly, any translucent liquid, in the sense that it doesn’t have a lot going on, will work perfectly for using dill. Take a martini for instance. Put a modern twist on it with this dill idea. Go right in with dill in your martini. Throw in as many dill leaves as you can. This spin on the martini is delightful and unique on so many levels. But there’s another twist that we’d like to share with you in the recipe. Keep reading! 

There’s a very popular cocktail that combines the fragrant dill leaves, the fruity flavour of vermouth with pickle brine (the solution of salt and water in which the pickles are preserved) — and surprisingly, it tastes good because the brine puts a vinegary tang on the martini. It’s another cocktail altogether!

Here, we share a step by step recipe to make a St. Dill Martini — 


  • 15 ml dry vermouth
  • 45 ml gin
  • 1 large sprig of dill 
  • 15 ml pickle brine 
  • Ice 


  • Keep an empty martini glass in the freezer
  • Allow it to chill for 10 minutes. 
  • Add ice to a glass. 
  • Then combine gin, vermouth and pickle brine. 
  • Stir the ingredients properly with a bar spoon or normal spoon. 
  • Take out the glass from the freezer. 
  • Strain the concoction into the martini glass without the ice. 
  • Garnish with dill leaves.
  • Serve

We hope that you’ll enjoy this recipe!