Tzatzikitini

🥘 Ingredients

• floral gin 6 oz
• cucumber infused gin 6 oz
• dry vermouth 3 oz
• aquavit 3 oz
• dill infused dry vermouth 3 oz
• dill infused aquavit 3 oz
• lemon juice 3 oz
• greek yogurt 45 grams
• whole milk 45 grams
• filtered milk punch 6 oz

1. 1

   Cucumber infused gin: to floral gin add 3-4 cucumber peels and 3-4 cucumber slices. Infuse for 24 hours to yield cucumber infused gin .
2. 2

   Dill infused dry vermouth & aquavit: add a handful of dill to dry vermouth and aquavit ; infuse for 24 hours to yield dill infused dry vermouth and dill infused aquavit .
3. 3

   Yogurt/milk clarification: add all infusions (12 oz total) to a large mason jar along with lemon juice . In a separate mason jar add greek yogurt and whole milk and stir briefly. Slowly pour the cocktail batch over the yogurt and milk mixture. Add 3-4 lemon peels and a dash of salt and pepper and shake briefly. Let that sit for 24 hours for best results. Strain everything through a coffee filter to get a clear final product.
4. 4

   Add filtered milk punch into a mixing glass. Add ice and stir for 20 seconds|25%seconds . Strain into 2 chilled cocktail glasses and garnish with a cucumber ribbon.