Sometimes, you run away for a long weekend to Cape Cod, and you wander (or stumble) into a cute little outdoor bar in P-town, take a look at their cocktail menu and have a religious experience. Such was our experience at the Nor’east Beer Garden on Commercial Street. Stephanie, our bartender, turned us onto the arugula mojito, and we were pretty much done for the day. Until dinner, that is. At any rate, inspiration struck, and this lovely cocktail was birthed into existence.
This is also a wonderful, unconventional way to use that big bag of arugula that you picked up at the market with the best intention to make a nice salad for your lunch. Before it wilts and you have to grudgingly throw it out, make a syrup out of it. Even if you don’t use it in a cocktail, it works just as well in a mocktail with lemon lime soda. Cheers!
Inspired by the Arugula Mojito at Nor’East Beer Garden in Provincetown, MA.
- Arugula Syrup:
- ½ cup honey
- 1 cup water
- 4 cups packed arugula (from a 4 oz. bag)
- Arugula Gin and Tonic
- 1.5 ounces gin
- 1 tablespoon arugula syrup
- Juice from half a lime
- Tonic water
- In a medium saucepan set to medium heat, bring honey and water to a boil. Remove from heat and add arugula. Let the arugula steep for at least one hour, then strain mixture through a fine-mesh strainer.
- Fill a glass with ice and add gin, arugula syrup and lime juice. Top with tonic water and garnish with a lime wheel.
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