Arugula isn't just for salads. Muddled like an herb at the bottom of a shaker, it adds bright green color and a spicy kick to a gin-honey base.
Ingredients
- ¼ cup baby arugula leaves
- 1½ oz honey simple syrup (2 parts honey, 1 part sugar, 2 parts water)
- ½ oz freshly squeezed lime juice
- 2 oz Condesa Clásica Gin, or an otherwise similarly herbal gin
- Small dash of salt
- 2 dashes Artemisia Aestas Sumac Bitters
- 1 dash Artemisia Junio Elderflower Bitters
- Fresh arugula leaves, as garnish.
Preparation
- Combine the arugula, lime juice, and honey simple syrup in a cocktail shaker.
- Muddle the leaves until the arugula is completely crushed. Take your time with this. You want as much flavor as possible.
- Add the gin, salt, and bitters to the shaker and fill with ice cubes.
- Shake well and double-strain into coupe glasses. If your shaker strainer clogs up with arugula, skip it and run it straight through a tea-basket. Garnish with the fresh arugula.
