Drink | Green Goddess Cocktail
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
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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.
![green goddess cocktail](/sites/default/files/styles/rs_image_220w/public/2024-02/greengoddesscocktail.jpg?itok=0gslQgru)