“One of our bartenders had used a blend of crème de pêche and menthe-pastille in a cocktail, and someone got overexcited and made 3 quarts of the batch, so we had tons of it left over. I developed this drink so we could use it up. I love the way peach, mint, and dill go together, and Elijah Craig picks up the dill perfectly. For texture and tang, I added Greek yogurt. The name is a nod to the Steve Miller Band, but I also think this drink is way out there.” —JW
½ ounce Gamle Ode dill aquavit
1 teaspoon Massenez crème de pêche peach liqueur
½ teaspoon Giffard menthe-pastille
¾ ounce fresh lemon juice
½ ounce Cane Sugar Syrup (see Note)
1 teaspoon Greek yogurt
Shake all the ingredients with ice, then double strain into a chilled coupe. No garnish.
Note: To make Cane Sugar Syrup, combine 2 parts unbleached cane sugar with 1 part water in a blender and process until the sugar has dissolved. Transfer to a storage container and refrigerate for up to two weeks.