Matthew Biancaniello | Los Angeles

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.


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)

  1. In a mixing glass, muddle arugula with lime juice and agave syrup.
  2. Add gin and ice, and shake until well chilled.
  3. Strain (or double strain) into a chilled coupe or cocktail glass, or a rocks glass over ice.