Sunshine Infusion Cocktail

Ingredients

  • 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)

Directions

Directions

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