Green Goddess Cocktail
Serves: 6
Clair Leannon
1 January 1970
Based on User reviews:
49
Spice
44
Sweetness
44
Sourness
38
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
Directions:
1
Combine vodka and tea in a jar
2
Cover and let infuse 8 hours
3
Strain through a fine-mesh sieve into a small bowl; discard solids
4
Cover and chill
5
Bring sugar and 1/3 cup water to a boil in a small saucepan, stirring to dissolve sugar
6
Remove from heat, add arugula, and stir until wilted
7
Cover and let syrup steep 5 minutes, then strain into a small bowl; discard solids
8
Cover and chill arugula syrup until cold, at least 1 hour
9
Cut 12 thin slices from cucumber; set aside
10
For each cocktail, finely grate onefourth of remaining cucumber directly into a cocktail shaker
11
Add a piece of jalapeño and muddle until chile is broken into small pieces
12
Add 2 ounces green-tea vodka, 1 ounces arugula syrup, and 1 ounces lemon juice to shaker
13
Fill with ice and shake vigorously until outside of shaker is frosty, about 30 seconds
14
Strain cocktail into a Collins glass filled with ice and garnish with mint and 3 reserved cucumber slices
15
Combine vodka and tea in a jar
16
Cover and let infuse 8 hours
17
Strain through a fine-mesh sieve into a small bowl; discard solids
18
Cover and chill
19
Bring sugar and 1/3 cup water to a boil in a small saucepan, stirring to dissolve sugar
20
Remove from heat, add arugula, and stir until wilted
21
Cover and let syrup steep 5 minutes, then strain into a small bowl; discard solids
22
Cover and chill arugula syrup until cold, at least 1 hour
23
Cut 12 thin slices from cucumber; set aside
24
For each cocktail, finely grate onefourth of remaining cucumber directly into a cocktail shaker
25
Add a piece of jalapeño and muddle until chile is broken into small pieces
26
Add 2 ounces green-tea vodka, 1 ounces arugula syrup, and 1 ounces lemon juice to shaker
27
Fill with ice and shake vigorously until outside of shaker is frosty, about 30 seconds
28
Strain cocktail into a Collins glass filled with ice and garnish with mint and 3 reserved cucumber slices
29
Do Ahead Vodka can be infused 1 month ahead; keep chilled
30
Arugula syrup can be made 3 days ahead; keep chilled
31
Vodka can be infused 1 month ahead; keep chilled
32
Arugula syrup can be made 3 days ahead; keep chilled