Though a Summer in San Francisco may inspire something more along the lines of a Hot Toddy, here’s a cocktail for those days that feel a little more fun in the sun and a little less blustery.
Adopted from a recipe at local favorite Locanda in San Francisco’s Mission district, this version substitutes vodka for gin.
2 1/4 oz. vodka
3/4 oz. Aperol
cucumber (preferably lemon cucumber if available)
Muddle a few slices of cucumber in a cocktail shaker. Add the vodka and Aperol. Shake vigorously and double-strain into a cocktail glass. Spritz with lemon oil from a lemon peel, and garnish with a sliced cucumber.
And what better way to enjoy this cool-as-a-cucumber concoction than with one of our sets of vintage barware, now available at Kendall Wilkinson Home?