If you couldn’t tell we’re really into the savory and fresh ingredients lately. Anything from carrots, dill, fennel, tomatoes, they all make great cocktails, especially when the ingredients are fresh.
In a recent L.A. Times article, our cocktail minds were blown when we read that a certain bartender was experimenting with arugula in his drinks. Christiaan Rollich of AOC Wine Bar and Tavern (LA) recently participated in “The Taste” food and drink festival and created this cocktail to serve up to the judges. It doesn’t even have a name yet, it’s that good. We’ll be making them all weekend long, here’s what you’ll need:
For the arugula syrup:
- Fresh arugula
- Simple syrup
For the drink:
- 2 oz. gin
- 1.5 oz. white grape juice
- .5 oz. lime juice
- .5 oz. arugula syrup
- .25 oz. cucumber juice
To make the arugula syrup, simply blend arugula and simple syrup together until the mix is a smooth puree. Add all ingredients to a shaker with ice. Shake and strain into glass. Sip and enjoy the arugula goodness.