From: Bar manager Jared Johnson, The Proprietors Bar & Table, Nantucket, MA. Yield: 1 serving. 2 to 2.5 oz. Fair Trade Quinoa Vodka 1 oz. lemon 1 oz. field arugula syrup 1 oz. kale juice Shake vigorously and strain into chilled glass. Garnish with pickled carrot.

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