Ingredients

Makes 4 Servings

• 8 ounces vodka
• 1 teaspoon or 1 bag green tea
• ½ cup sugar
• 2 cups (packed) baby arugula
• 1 English hothouse cucumber
• 1jalapeño, quartered, seeded
• 4 ounces fresh lemon juice
• Mint sprigs (for serving)

Preparation

1. Step 1

   Combine vodka and tea in a jar. Cover and let infuse 8 hours. Strain through a fine-mesh sieve into a small bowl; discard solids. Cover and chill.

   Step 2

   Bring sugar and ⅓ cup water to a boil in a small saucepan, stirring to dissolve sugar. Remove from heat, add arugula, and stir until wilted. Cover and let syrup steep 5 minutes, then strain into a small bowl; discard solids. Cover and chill arugula syrup until cold, at least 1 hour.

   Step 3

   Cut 12 thin slices from cucumber; set aside.

   Step 4

   For each cocktail, finely grate one-fourth of remaining cucumber directly into a cocktail shaker. Add a piece of jalapeño and muddle until chile is broken into small pieces. Add 2 oz. green-tea vodka, 1 oz. arugula syrup, and 1 oz. lemon juice to shaker. Fill with ice and shake vigorously until outside of shaker is frosty, about 30 seconds. Strain cocktail into a Collins glass filled with ice and garnish with mint and 3 reserved cucumber slices.

   Step 5

   Do Ahead: Vodka can be infused 1 month ahead; keep chilled. Arugula syrup can be made 3 days ahead; keep chilled.