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    1 Persian cucumber

    1 jalapeño, seeds removed

    2 ounces Green Tea Vodka (See Recipe)

    1 ounce fresh lemon juice (about 1 lemon)

    ¾ ounce Arugula Simple Syrup (See Recipe)

    ½ ounce fresh cucumber juice

    1 drop jalapeño juice, plus more to taste

    1 spoonful of Absinthe & Fresh Mint Sprig for garnish



Green Goddess

Green tea vodka and cucumber with arugula, jalapeño, and absinthe


To prep the cocktail, thinly slice half of the cucumber and set aside for garnish. Cut the remaining cucumber into chunks that will fit in your juicer. Pass the chopped cucumber through the juicer and set the cucumber juice aside. No need to clean the juicer. Pass the jalapeño through the juicer and put that aside. You will have enough of each juice to make 4 cocktails.


Combine the cocktail ingredients in a shaker. Fill the shaker with ice cubes, cover, and shake hard for 7 seconds. Pour 1 bar spoon of absinthe into a Tom Collins glass and swish it around to coat the inside of the glass. (This is called 'rinsing'.) Discard the extra absinthe; fill it up with fresh ice. Use a Hawthorne strainer to strain the cocktail into the glass. Add more jalapeño juice to taste. To garnish, skewer the cucumbers on a bamboo pick and lay it on top of the drink or lay the cucumber slices on top of the drink. Stick the mint sprig into the cocktail, leaving only the leaves visible.

Green Tea Vodka


Makes about 12 ounces (1½ cups).


½ teaspoon loose-leaf green tea leaves.


12 ounces grain vodka.


Put the tea and vodka in a blender and puree. Pass the vodka through a chinois or fine-mesh strainer and discard the contents of the strainer. Transfer the vodka to a labeled bottle or jar; it will keep, refrigerated, for up to 3 months.

Arugula Simple Syrup


Combine 1 cup plus 2 Tbsps sugar with 3/4 cup water in a saucepan. Heat over medium-high heat, stirring occasionally, until the sugar dissolves. Reduce the heat and simmer for about 15 minutes until the liquid is slightly syrupy. Cool. Combine syrup and 1 cup of arugula in a blender and blend until the arugula is broken down to tiny flecks. Strain the syrup through a cheesecloth. Discard solids.