Green Goddess Cocktail Recipe 435

GREEN GODDESS COCKTAIL RECIPE - (4.3/5)

Green Goddess Cocktail Recipe - (4.3/5) image

Provided by á-174535

Number Of Ingredients 8

Ingredients

8 ounces vodka
1 teaspoon or 1 bag green tea
1/2 cup sugar
2 cups (packed) baby arugula
1 English hothouse cucumber
1 jalapeño, quartered, seeded
4 ounces fresh lemon juice
Mint sprigs (for serving)

Steps:

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. 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. Cut 12 thin slices from cucumber; set aside. 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 ounces green-tea vodka, 1 ounce arugula syrup, and 1 ounce 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. Do Ahead: Vodka can be infused 1 month ahead; keep chilled. Arugula syrup can be made 3 days ahead; keep chilled.

CHEF JOHN'S GREEN GODDESS DRESSING

Chef John's Green Goddess Dressing image

This creamy, herby, addictively delicious sauce is not only my favorite salad dressing, but is one of my favorite dips as well. You can of course tweak the acidity with more or less lemon, as well as play with the salt and pepper, but please do not change the trio of herbs. The way the parsley and chive play against the sweet tarragon makes this unlike any other herb dressing.

Provided by Chef John

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Sour Cream Dressing Recipes

Time 15m

Yield 16

Number Of Ingredients 11

Ingredients

1 cup mayonnaise
¾ cup sour cream
⅓ cup chopped fresh flat-leaf parsley
⅓ cup chopped fresh tarragon
¼ cup chopped fresh chives
2 tablespoons fresh lemon juice, or more to taste
1 tablespoon rice vinegar
1 anchovy fillet
1 clove garlic, chopped
1 pinch cayenne pepper, or to taste
salt and freshly ground black pepper to taste

Steps:

Blend mayonnaise, sour cream, parsley, tarragon, chives, lemon juice, rice vinegar, anchovy fillet, garlic, cayenne pepper, salt, and black pepper in a blender until smooth.

Nutrition Facts : Calories 124.3 calories, Carbohydrate 1.3 g, Cholesterol 10.2 mg, Fat 13.2 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 3 g, Sodium 103.5 mg, Sugar 0.2 g

GREEN GODDESS COCKTAIL

Green Goddess Cocktail image

No need to buy preflavored vodka; we got great results making our own.

Yield Makes 4

Number Of Ingredients 8

Ingredients

8 ounces vodka
1 teaspoon or 1 bag green tea
1/2 cup sugar
2 cups (packed) baby arugula
1 English hothouse cucumber
1 jalapeño, quartered, seeded
4 ounces fresh lemon juice
Mint sprigs (for serving)

Steps:

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.
Bring sugar and 1/3 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.
Cut 12 thin slices from cucumber; set aside.
For each cocktail, finely grate onefourth of remaining cucumber directly into a cocktail shaker. Add a piece of jalapeño and muddle until chile is broken into small pieces. Add 2 ounces green-tea vodka, 1 ounces arugula syrup, and 1 ounces 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.
Vodka can be infused 1 month ahead; keep chilled. Arugula syrup can be made 3 days ahead; keep chilled.

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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.
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.
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