Sunshine Infusion Cocktail


  • 1/4 cucumber, peeled and chopped
  • 2 1/2 ounces California Ripe Olive and dill-infused vodka
  • 1/8 teaspoon Green Chartreuse (optional)
  • 2 dashes orange bitters
  • Squeeze of Lemon
  • Cucumber ribbon, Lemon twist, and goat cheese stuffed California Ripe Olives (garnish)



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

California Ripe Olive and Dill Infused Vodka

1 (6 ounce) can of Extra large California Ripe Olives, drained
1 bunch of fresh, washed dill
375ml bottle of Good Quality Vodka
Combine olives and dill in a sealable container. Add enough vodka 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