Created at the Hollywood Roosevelt Hotel’s Liberty Bar by cocktail maverick Matthew Biancaniello, this electric green cocktail is the result of a happy accident. Looking for inspiration in the bar’s walk-in fridge, Biancaniello spotted micro arugula, an ingredient he had never experimented with in cocktails. The resulting drink was astounding, and has since become one of his favorites. Like a Margarita made with gin instead of tequila, the drink mixes agave syrup with fresh lime and muddled arugula (the name of the cocktail is derived from the British word for arugula: rocket). It’s fresh, simple and incredibly delicious.
2 oz Gin
0.75 oz Fresh lime juice
0.75 oz Agave Syrup
0.5 oz Wild Arugula
Arugula blossoms, for garnish
- In a shaker tin, muddle everything except the gin and the arugula blossoms.
- Add the gin and ice to the tin and shake.
- Using a Hawthorne strainer, strain the cocktail into a rocks glass filled with fresh ice.
- Garnish with the arugula blossoms or any fresh, edible flowers available at your farmers market.
1 Cup water
1 Cup agave nectar
- Combine the water and agave nectar in a saucepan and bring to a boil.
- Reduce to a simmer and stir until nectar dissolves, about 2 minutes. Immediately take the saucepan off the heat.
- Let cool, then pour into a container and store in the refrigerator for up to one month.