Muddled arugula gives The Gin Rocket, a spin on a gimlet, a bright green color and a peppery bite. And, the fennel adds anise tones. These flavors are subtle and go wonderfully with food. You might want to pair it with seafood or a light pasta dish.

This cocktail originated with Portland and Bay Area bartender Kate Bolton.

Gin Rocket Recipe
Yields 1 cocktail

Ingredients
1 fennel bulb with fronds
1/4 cup packed arugula leaves
3/4 ounce fresh lime juice
3/4 ounce 1:1 simple syrup (see note)
2 ounces gin
Garnish with a lime wheel

Directions
Using a mandoline or vegetable peeler, thinly slice enough of the fennel bulb to yield 1/4 cup (about 1/2 of a small bulb).

Add a pinch of the fennel fronds to a cocktail shaker along with sliced fennel and arugula leaves.

Add the lime juice and simple syrup and muddle until the fennel is bruised. Add gin and fill with ice.

Shake vigorously until the liquid is chilled (about 12 seconds). Double-strain the cocktail into a chilled coupe glass and garnish it with a lime wheel.

How to make 1:1 Simple syrup
Ingredients
1 cup sugar
1 cup water

Directions
Add equal parts sugar and hot boiled water to a jar with a tightly-fitting lid like a canning jar. Seal the jar and using a pot holder, shake until the sugar is dissolved.

Allow the simple syrup to cool before using it. The simple syrup can be stored for several weeks in the fridge.