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




Disclaimer: This content is intended solely for responsible adults of legal drinking age (21+ in the U.S.). The surgeon general warns that women should not consume alcoholic beverages during pregnancy due to the risk of birth defects. Consumption of alcoholic beverages impairs your ability to drive a car or operate machinery, and may cause health problems. Please drink safe and responsibly.