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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