For the dill pollen-infused sherry

  • 5g dill pollen (or bee pollen)
  • 350ml fino sherry

For the cocktail


  • STEP 1

    Start by making dill pollen-infused sherry.
    With a sous vide machine: Put the dill pollen into a vacuum bag along with the fino sherry. Seal the bag and cook in a preheated water bath for 45mins at 50C. Allow to cool, and then filter through a coffee filter paper and reserve the infused sherry.

    Without a sous vide: Put the pollen and sherry in a large clean jar or bottle with a well-fitting lid or stopper. Leave to infuse for 24hrs. Agitate the mix a few times during this period to encourage the flavours to be released.

  • STEP 2

    Pour 35ml of your dill pollen-infused sherry into a champagne flute and add the elderflower cordial and prosecco. Stir gently to combine, then taste. Add a little sugar syrup if it needs extra sweetness, then stir again before serving.

Goes well with


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