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Petale a la Ferme

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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

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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