Sunshine Infusion Cocktail

Sunshine Infusion Cocktail
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Rating: 2.0/5 (1 vote cast)


  • 1/4 cucumber, peeled and chopped
  • 2 1/2 ounces California Ripe Olive and dill-infused gin
  • 1/8 teaspoon Green Chartreuse (optional)
  • 2 dashes orange bitters
  • 1 teaspoon lemon juice
  • 1 count Cucumber-wrapped California Ripe Olive stuffed with goat cheese (garnish)


Add cucumber and infused gin to a small pitcher and muddle until the cucumber starts to break apart. Strain the cucumber and gin into a martini shaker filled with ice. Add the Green Chartreuse, bitters, and lemon juice. Shake well. Strain into a martini glass or rocks glass with ice and garnish. Makes 1 Serving

California Ripe Olive and Dill Infused Gin

  • 1 (6 ounce) can of Extra large California Ripe Olives, drained
  • 1 bunch of fresh, washed dill
  • 375ml bottle of Good Quality Gin

Combine olives and dill in a sealable container. Add enough gin to cover the dill. Tightly seal container and let infuse at room temperature for at least 48 hours, or up to 2 weeks. Once infused,strain mixture and discard California Ripe Olives and dill and return gin to sealed container. Makes 6 Servings.

Sunshine Infusion Cocktail, 2.0 out of 5 based on 1 rating