Named after the French word for arugula, the Roquette is Los Angeles bartender Matthew Biancaniello’s riff on a Gimlet made with arugula. “It’s somewhere between an arugula gimlet and a gin mojito,” he says. Biancaniello muddles a big handful of spicy arugula rustica he gets from a Southern California purveyor into agave syrup and fresh lime juice before adding organic gin from Colorado. The result is a tree-frog green cocktail with a piquant tang that he pours up or over a large cube of ice.
Roquette
Matthew Biancaniello | Los Angeles
Ingredients
Serving: 1
- 2 ounces gin (preferably CapRock)
- 3/4 ounce lime juice
- 3/4 ounce agave syrup (1:1, agave:water)
- 1 cup arugula (preferably wild and local)
Directions
- In a mixing glass, muddle arugula with lime juice and agave syrup.
- Add gin and ice, and shake until well chilled.
- Strain (or double strain) into a chilled coupe or cocktail glass, or a rocks glass over ice.