A verdant, peppery take on the gimlet, the Gin Rocket cocktail by Portland/Bay Area bartender Kate Bolton gets its eye-catching color and spicy bite from muddled arugula (aka rocket).
2 oz. gin
¾ oz. fresh lime juice
¼ cup thinly sliced fennel bulb, plus fronds
¼ cup packed arugula leaves
¾ oz. simple syrup (1:1)
Tools: muddler, shaker, strainer, fine strainer
Garnish: lime wheel, arugula leaf, or nasturtium blossom
Using a mandoline or vegetable peeler, thinly slice enough of the fennel bulb to yield ¼ cup (about ½ a small bulb). Add a pinch of the fennel fronds to a shaker along with the sliced fennel and arugula leaves. Add the lime juice and simple syrup and muddle until the fennel is bruised. Add the gin and fill with ice. Shake vigorously until chilled. Double-strain into a chilled coupe and garnish.
Reprinted with permission from The One-Bottle Cocktail by Maggie Hoffman, copyright © 2018. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
Did you enjoy this recipe? Sign up for our newsletter and get our favorite drink recipes of the moment in your inbox every month.