
Sunshine Infusion Cocktail

Ingredients
- 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)
Directions
Directions
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