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In a cocktail glass filled with ice, combine 1 oz Aalborg Akvavit, ½ oz medium-dry sherry, and 1 tsp (5 mL) chopped dill. Squeeze the juice from a slender wedge of lemon and drop peel into glass. Top with golden tomato juice (recipe follows); stir and garnish with a grinding of black pepper and a sprig of dill.

GOLDEN TOMATO JUICE

Combine 2 lbs (1 kg) chopped yellow tomatoes, 1 bay leaf, ½ tsp (2 mL) dill seed, ½ cup (125 mL) water, 1 chopped shallot and 1 tbsp (15 mL) apple cider vinegar in a medium saucepan over medium heat. Bring to a boil, cover and cook for 15 minutes. Remove bay leaf and purée using an immersion blender. Pass through a fine-mesh sieve, season with ½ tsp (2 mL) sugar, and salt to taste; refrigerate until chilled.