Arugula Syrup
A special ingredient in the Arugula Margarita.
This riff on a margarita uses arugula (technically a lettuce, not an herb, but the methodology is the same). Arugula is a great addition to a cocktail that adds a little spiciness to a drink.
Think of herbs like a tea. You can incorporate them into the flavor of a cocktail by “steeping” the herbs in a hot liquid for a short amount of time. However, unlike other fruits or vegetables you might infuse overnight, herbs can become bitter and turn black/brown if steeped or left in a liquid for too long, so watch your timing.
Ingredients
- 2 ounces silver/blanco tequila*
- ¾ ounce white vermouth (such as Martini & Rossi, Dolin, etc.)
- 1 ounce lime juice (about the juice of 1 medium lime)
- 1 ounce arugula syrup (see recipe below)
- 3 dashes celery bitters (available at Bevmo or Total Wine)
- Sliced lime and arugula leaf for garnish
Instructions
Wet the rim of a rocks glass with a lime wedge and dip into a bowl of kosher salt. Set aside. Combine all the ingredients except garnish in a cocktail shaker with ice. Shake vigorously. Strain into the salt-rimmed, ice-filled glass. Garnish with a lime wheel and a single arugula leaf.
About this recipe
* I prefer a silver tequila in this drink as it already has a little more of a spicy, grassy flavor to it versus a reposado or anejo that is a touch softer. El Tesoro or Casa Noble Platinum are good choices.
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