GUD BLOG: SINGLE POST
Arugula Gimlet
This post originally appeared on the Sugar House blog of cocktails and other things that start with the word cock.
Sweet Lo Jay told me a while back about an arugula gimlet he had at the library bar in LA. I tried to make it a few times, but was always sorta disappointed. Sure, it tasted okay, but arugula isn’t something that can be easily muddled (compared to say mint or cilantro), so I never really achieved a strong arugula flavor.
Two weeks ago Brother Nature, a CSA a few blocks from the bar, returned to Eastern Market, selling their exotic greens by the pound. This stuff is insane – tons of varieties and beyond spicy. Tastes like flaming hot cheetos, without the cheetos part, in the best possible way. I figgered I’d take another pass and see what’s what.
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Arugula Gimlet
2 oz. Gin
.25 oz. Green Chartreuse
.5 oz. Demerara
.5 oz. Lime
Small Handful Mixed Greens
Muddle the greens in the lime and sugar. Add the gin, chartreuse and ice. Shake, double strain, garnish.
Here’s a tip… If you muddle both green and purple leaves in your drink, it ends up looking like poop soup. Which maybe – but probably isn’t – the look you are going for.
2011.04.25 Dave Kwiatkowski at 10:27 am
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4 Responses to Arugula Gimlet
Very interesting drink. I will have to give it a try!!
We actually were able to taste some of Sugar House’s drinks at the Hostel Detroit fundraiser party. I don’t think this was on the list of options but this looks amazing!
Instead of chartreuse, try the following to nail the Library Bar’s version of the drink:
– 3/4 oz agave syrup (monin brand, and not nectar!)
– 3/4 oz fresh lime juice
– 2 oz Hendrix gin
– Fresh Arugula (preferably wild – the wild arugula is more pungent and is spicier!)
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