Carpe Diem Cooking: Arugula Gimlet

I often find wonderful recipes but then for some reason I never make them at home.  No more!  My early New Year's resolution is to make those amazing creations when I find them.  It's silly not to create a priceless experience when the step by step directions lie in front of me.  I won't wait for a special occasion, or any occasion......carpe diem.
This recipe is my first act of carpe diem cooking/drinking.  I found it in Bon Appetite.

 

Thank you Matthew Biancaniello

The Roquette

makes 2

1 c. loosely packed arugula

4 1/2 tsp dark agave syrup

4 1/2 tsp fresh squeezed lime juice

1/2 c. Hendricks Gin

ice

Muddle arugula, agave and lime juice in a cocktail shaker until arugula has wilted.  Do this for a least a minute (it's well worth it.)  Add gin, and ice and shake until chilled (pretend you're Tom Cruise in Cocktail for added enjoyment.)  Strain into rocks glass filled with cubes and garnish with extra arugula, if you wish.  

I personally enjoyed this drink up, but to each his own.

*recipe and directions can be found in Sept. 2010 issue of Bon Appetite.  The directions seen here are not word for word but the measurements are.  Enjoy!