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
Prep time: 5 minutes
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, Calif.
