3 small dill sprigs

2 slices peeled English (seedless) cucumber, plus 1 long strip of peel for garnish

Ice cubes

1 ounce absinthe (may substitute pastis)

½ ounce fresh lime juice

½ ounce simple syrup (see note)

Scant ¼ cup plain whole-milk yogurt

Muddle 2 sprigs of the dill and the cucumber slices in a cocktail shaker.

Fill the shaker halfway with ice, then add the absinthe, lime juice, simple syrup and yogurt; seal and shake vigorously for 30 seconds, then double-strain into a large coupe or tumbler.

Roll up the long strip of cucumber peel; secure it, along with the remaining sprig of dill, with a toothpick. Use this to garnish the drink; serve right away.

Note: To make a simple syrup, combine 1 cup of sugar and 1 cup of water in a small saucepan over medium heat, stirring until the sugar dissolves. Bring to a low boil, then cool. Transfer to a heatproof container. Once it has cooled to room temperature, cover tightly and refrigerate until chilled through; store indefinitely.

Serves 1

Nutrition | Per serving: 180 calories, 3 g protein, 24 g carbohydrates, 2 g fat, 2 g saturated fat, 5 mg cholesterol, 25 mg sodium, 0 g dietary fiber, 22 g sugar

Based on a recipe from Gymkhana restaurant in London; excerpted and adapted from “The New Cocktail Hour,” by André Darlington and Tenaya Darlington (Running Press, 2016).