While road tripping through California's now-lush Napa Valley in a brand-new Buick Encore, I couldn't help but marvel at all of the green vegetation that our recent Winter thunderstorms have encouraged. Everywhere my eye turned, there were fields full of vines and farms full of fresh produce. At the end of the day after parking and checking into the hotel, all I could think was, "Where's happy hour?"
I checked out Goose & Gander in St. Helena, just north of Napa, and I fell absolutely in love with its refreshing cucumber collins. Now, while the restaurant makes the cocktails with produce grown at its nearby farm, it was willing to share the recipe so you too can make this at home. Trust me, one sip and you're going to be smitten! Though these aren't too strong, always remember to be safe and not to drink and drive. Or better yet, whip these up for a garden party with your friends at home.
Travel and expenses for the author were provided by Buick for the purpose of writing this story.
Editor's note: Try this recipe for pickling fruit and cucumber slices. If you don't have access to huckleberries, substitute with blackberries.
- 1 1/2 ounces Square One Cucumber Vodka
- 1/2 ounce lemon juice, fresh squeezed
- 1/4 ounce yuzu juice
- 1/2 ounce simple syrup
- 1 ounce seltzer water
- 3 fresh cucumber slices
- 3 pickled cucumber slices
- Pickled huckleberries
- In a cocktail shaker filled with ice, add your vodka, lemon juice, yuzu juice, and simple syrup and give it a quick shake. Remove the top and add the seltzer water. Pour the cocktail, unstrained, into a collins glass.
- Garnish with fresh and pickled cucumbers slid down the inside walls of the glass and top with a spoonful of pickled huckleberries.
- Drinks, Cocktails
- 1 cocktail
- Cook Time
- 10 minutes