Hound & Herb
flavorcamp
August 3, 2025
Created with Dillon’s own backyard in mind, this garden-fresh Caipiroska riff is rooted in Niagara terroir. Using green grapes, basil, fennel bitters, and bianco vermouth, it’s a fresh yet spirit-forward sipper built around Dillon’s 100% rye vodka. It’s herbal, a little spicy, and unexpectedly elegant—like a stroll through summer vines. Hound and Herb is what you pour when the sun’s out, the playlist’s vibing, and the snacks are local.
Recipe:Angelina Campigotto (Toronto, Ontario)
Photo: Reece Sims
Cocktail Flavor Camps
The inspiration behind this cocktail, as explained by bartender Angelina Campigotto, “this cocktail pays homage to the terroir of Dillon’s Distillery, ‘Hound and Herb’ showcases their vodka in a Caipiroska riff using ingredients found nearby the distillery grounds. This floral and spicy vodka made from 100% rye is paired with bianco vermouth in addition to fresh green grapes, basil and fennel for a herbal, spirit-forward yet refreshing cocktail perfect for a garden party—a party that would not complete without Dougal, the playful Irish Wolfhound that can sometimes be found on the distillery grounds. Inspired by his joyful calm, this cocktail captures an easy, elegant summer afternoon among the Niagara vines.“
Hound & Herb
Difficulty: EasyFlavor Camps: Boozy, Fruity, Sweet, Herbal
Ingredients
2.0 oz Dillion’s Vodka
0.5 oz Bianco Vermouth
3 dashes Dillon’s Fennel Bitters
4 barspoons of white sugar
8 fresh seedless green grapes
8 large fresh basil leaves
Directions
- Muddle grapes in glass.
- Tear basil leaves by hand to release their aromatics and add to the glass.
- Pour in remaining ingredients with ice and add to the glass.
- Stir well, top with additional ice if needed. Serve with a stirring spoon.
