Dill Vodka Bloody Mary

So we've discovered that dill vodka tastes wonderful - smooth, light and refreshing -  in a one-to-one vodka tonic. It also tastes really good in a Bloody Mary: sweetish under the V8 tang, but able to hold its own with enough hot sauce to keep heat on the lips and tongue after a swallow. I'll probably add a couple of drops less next time - enough to keep the heat but allow the vodka to shine through more. Based on this Algonquin Bloody Mary recipe, doubled and slightly tweaked:

• 4 oz. dill vodka (recipe here)
• 8 oz. low-sodium V8
• juice of one small lime
• 6 or so drops of SKU 1408 sauce (Xtreme)
• pepper to taste (a couple of turns of the grinder)

Mix the vodka, V8, lime juice and hot sauce in a shaker over ice. Strain into a glass and season with pepper to taste.

Infusion: Dill Vodka

Wanted something light and cool for summer cocktails, hence this. Basically: 750 ml (a bit more in this case, as I nearly filled the jar) of Svedka and a heaping packed cup of dill (about 1/2 of a generous bunch from the farmer's market). Spent a happy 10 minutes stripping the  fronds from the stems and enjoying both the delicate, feathery texture and the intoxicatingly springlike smell. Will check on it tonight and see if it's ready.

UPDATE (17 July): Strained it into another container after six days. Perfect in a one-to-one vodka tonic: dilly and refreshing. This will become one of my go-to summer drinks; I've already bought another bunch of dill.