The definitive guide to the finest drinking experiences

The World Class 50: The Definitive Drinking Guide features 50 of the most innovative and talented bartenders from across the globe. Each bartender showcases the perfect location, the most inventive cocktail and the finest of ingredients and spirits that define the 'must have' fine drinking experience in their city.

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Bringing us into the weekend is Gareth Evan’s from newly awarded Michelin Star restaurant Social Eating House, with his playful Dill or No Dill cocktail.

Dill or no Dill features homemade cucumber water, smoked salt and a syrup made from English elderflower. ‘We had been thinking about this drink for a while, but it wasn’t complete until we added the salt,’ explains Gareth, ‘it really brought everything together.’ He uses fewer, fresher ingredients and a great gin in Tanqueray No. Ten to make a fresh and approachable drink.

The recipe

Tanqueray No. Ten • 50ml
Elderflower syrup • 15ml
Fresh Lemon juice • 10ml
Cucumber water • 30ml
Dill • 2 sprigs
Smoked salt • 1 pinch

Contains 19 grams of alcohol per serve

Place all the ingredients into a chilled shaker and shake. Fine strain into a coupette. Garnish with another sprig of dill pegged to the glass.

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