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Recipes

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.

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