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Arugula Margarita
  • 2 oz silver/blanco tequilla
  • 3/4 oz white vermouth (such as Martini & Rossi, Dolin, etc.)
  • 1 oz lime juice (about the juice of 1 medium lime)
  • 1 oz arugula syrup
  • 3 dashes celery bitters (available at Bevmo or Total Wine)
  • sliced lime and arugula leaf for garnish
Wet the rim of a rocks glass with a lime wedge and dip into a bowl of kosher salt. Set aside. Combine all the ingredients except garnish in a cocktail shaker with ice. Shake vigorously. Strain into the salt-rimmed, ice-filled glass. Garnish with a lime wheel and a single arugula leaf.
Provided by:
Edible Phoenix Publication

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