Chowhound Presents: Table Talk with Nadine Levy Redzepi of Downtime: Deliciousness at Home | Ask Your Questions Now ›
Cocktails & Spirits 8


JMF | Jul 20, 2014 01:48 PM

I've never tried the arugula based herbal amaro/digestif liqueur Rucolino from Ischia, Italy; but a little old Italian lady next door gave me two HUGE bags of arugula. i blanched it and vac packed it and stuck it into the freezer two days ago. Then last night I remembered reading about rucolino and decided to make some.

In each of two 1 liter ball jars I put semi-frozen chopped, packed, blanched arugula, about 1/4-1/3 full. The peel of one lemon, 8 cloves, 1/8th tsp each green cardamon, cinnamon and cassia, 1/4 tsp each of cubeb berries, grains of paradise, and allspice, and 1/2 tsp mace. Then I added 750 ml each of 160 proof neutral spirits, which took it right to the top with no air. I didn't add any sweetener yet. I'll let it sit for 2-3 months, agitating 1-2 times a week for the first few weeks. Then I'll taste and add simple syrup or honey syrup to taste, and let it sit for another 1-2 months. It should be ready for the Holidays.

Want to stay up to date with this post?

Recommended From Chowhound