In a medium mixing bowl, blend the goat cheese, chives, parsley, and tarragon until thoroughly incorporated. Set aside 12 teaspoon-sized balls of dough.

In a large mixing basin, whisk together the flour, soda water, vodka, and salt until thoroughly combined.

To assemble and fry: Halfway fill a medium saucepan with canola oil. Heat the oil to 350 degrees F over medium heat.

Remove the stamens by opening the blooms. Fill each bloom with one goat cheese ball and pinch shut. Dip the blooms into the tempura batter, then cook in batches for 5 minutes, or until crispy on both sides but not browned. Move to a plate lined with paper towels.

Place the leaves on a platter and top with the fried squash blossoms to serve. Serve right away.