This is definitely up there with one of my all time favorite cocktails. This is a garden in a glass. I came across this delicious cocktail recipe in the latest issue of Bon Appetit magazine and knew I had to make it right away. I mean seriously, it uses fresh arugula! The original recipe calls for the vodka to be infused with the green tea for 8 hours. I didn’t have time for that…so…I when I made the simple syrup I infused it with the green tea instead. This came out amazing! The spiciness of the jalapeño and the arugula compliments the cool cucumber and the subtle hints of green tea.
this cocktail is perfect for a saturday afternoon after a hot day at the beach. Its easy to prepare and if you have the time to infuse your vodka with the green tea, by all means go for it. Then make the simple syrup with the arugula. It will be just as tasty.
I hope you enjoy this cocktail as much as I do!
- 1 bag loose leaf green tea
- ½c sugar
- ½c water
- 2c arugula
- 8oz vodka
- 1 jalapeño, quartered and seeded
- 2 persian cucumbers
- mint for garnish
- in a small pot bring the water and the sugar up to a boil. Remove from heat and add the green tea bag. Let sit for 5-10 minutes. Remove tea bag.
- cut the cucumber into thin rounds. set aside saving 8 slices for garnish
- in a cocktail shaker, add ½c arugula, ¼ of the sliced cucumbers, ¼ of the jalapeño and 1oz of the simple syrup. Muddle well until the jalapeño and cucumber are broken up.
- add 2oz vodka and fill with ice. shake for at least 30 seconds.
- strain and pour into cocktail glass filled with ice.
- garnish with sliced cucumber and sprigs of mint.
- repeat for remaining cocktails
- cheers!
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