This is one of the first drinks I ever created, more than six years ago, and remains to this day my favorite of all of my drinks. I was depressed because I hadn’t created a new drink in two weeks and I went down to the walk-in for inspiration and saw some micro arugula. Every time I experiment with a new drink, I muddle a new ingredient on its own with lime juice, agave, and gin to assess the purity of the flavor, and this one did not need to be messed with. It has an outstanding flavor that pairs well with food, especially meat. I came up with the name because in France they call arugula roquette.
¾ ounce fresh lime juice, preferably from a bearss lime
¾ ounce agave syrup
1 cup wild arugula, preferable rustic (sylvetta) arugula
2 ounces Caprock Gin
Wild radish flowers or micro arugula, for garnish
In a cocktail shaker, muddle the lime juice, agave, and arugula, then add the gin and ice. Shake, then strain into a rocks glass filled with ice and garnish with wild radish flowers or micro arugula.
In a bowl, combine 1 cup agave nectar and 1 cup water. Stir until the agave has dissolved and the mixture is well combined. The agave syrup will keep in an airtight container in the refrigerator for up to 6 months.
Copyright © 2016 by Matthew Biancaniello. Reprinted by permission of Dey Street Books, an imprint of HarperCollins Publishers.
This recipe is a W&S web exclusive.