According to Jamie Boudreau, a good aperitif often hints at the meal that will follow. This light, summery cilantro-spiked drink—which Boudreau likes to mix with a eucalyptus-infused simple syrup—would be a great lead-up to Mexican food.
In a cocktail shaker, muddle the cucumber and cilantro leaves. Add ice and the vodka, lime juice and Simple Syrup and shake well. Double strain into an ice-filled collins glass, stir in the club soda and garnish.