Skip navigation

The Dirty Local

Photo: Kelley Karnes
From: District American Kitchen and Wine Bar, Sheraton Phoenix Downtown. Yield: 1 serving.

2 oz. Arroyo vodka
½ oz. Queen Creek olive brine
2 Queen Creek olives stuffed with Crow’s Dairy (local) goat cheese

Stuff olives with goat cheese. Shake vodka and olive brine in a shaker. Strain contents of shaker into a martini glass. Garnish with stuffed olives.

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.