Cucumber Syrup:
-3 cups sugar
-1 cup water
-3 English cucumbers, peeled and seeded
-1-1/2 oz. Pisco Porton Acholado
-½ oz. fresh lemon juice
-1 oz. cucumber syrup
-½ oz. Real California Greek yogurt
-5 mint leaves
Combine sugar and water in medium saucepan. Whisk over medium heat until sugar is completely dissolved. Cool to room temperature. Juice the cucumbers. Combine 1 cup simple syrup with 1 cup cucumber juice. Double strain and store in glass bottle in refrigerator.
To serve; combine 1-1/2 oz. Pisco Porton Acholado, 1/2 oz. fresh lemon juice, 1 oz. refrigerated cucumber syrup, ½ oz. Greek yogurt and 5 mint leaves. Shake with ice then strain into cocktail coupe. Garnish with skewered cucumber and 3 mint leaves.
Recipe courtesy of Chef Pierre Tumlin, The Dorian, San Francisco CA
