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Fair Trade Quinoa Vodka, Arugula, Kale and Lemon Martini

September 26, 2013

1 Min Read
RestaurantHospitality logo in a gray background | RestaurantHospitality

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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