Created by Sean Stevens and Jordan Goldberg
Chicago, Illinois  ▶︎


  • 30 ml sour cream (milk) washed dill aquavit*
  • 30 ml cucumber-infused wine**
  • 90 ml ARTONIC Cucumber Tonic Water

Build in shaker, toss lightly, pour over ice in glass and add the tonic.
Garnish with fennel fronds and a lime halfwheel.

*Mix together organic sour cream and whole milk {1:4}, and combine this mixture with an equal volume of the aquavit. Add 10 ml of (15%) citric acid solution for every 200 ml of milk/aquavit mixture and stir. Let the mixture rest overnight in a refrigerator, and carefully strain off curds through a cheese cloth before use. Basic instructions are available on youtube.

**puree 100 g of small skin-on cucumbers into 100 ml of dry white wine, fine strain.