Real California Recipes Cookbook
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Petale a la Ferme
Recipes
Ingredients:
Prep time: 5 minutes
– 60 cucumber rings
– 20 dill sprigs
– 40 ounces (5 cups) Hendrick's Gin
– 3.3 ounces (1/3 cup plus 2 tablespoons) honey water (50/50 honey dissolved into water)
– 15 ounces (3 1/2 cups) Real California Greek yogurt
– Ice
– Seltzer
– Rose petals to garnish
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Directions:
Muddle 3 cucumber rings and 1 dill sprig in a mixing glass. Add 2 ounces gin, 1 teaspoon honey water and 3 tablespoons yogurt. Shake with ice and add a splash of seltzer.
Strain into an ice filled tumbler. Garnish with a speared rose petal.
Recipe courtesy of Chef Karrie Hill, The Wellington Steak & Martini Lounge (San Diego, CA)
Per Order:
Yield: 20 servings
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© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.
© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.