Sweet & Sour Herbal Mocktail with Bowery Arugula and Cilantro

Prep: 2 hours | Cook: 10 minutes Serves 1

This farm-fresh mocktail covers the full flavor spectrum. Muddling Bowery Arugula helps extract its natural spice which balances nicely with citrus and floral notes in the drink.

  • 1 tablespoon dried rosebuds
  • 1 tablespoon dried hibiscus
  • 6-8 Bowery Farming Arugula leaves
  • 1 splash of orange or grapefruit juice
  • 1 pinch of cayenne pepper
  • 1 splash of sparkling water
  • 1 sprig of Bowery Farming Cilantro, to garnish
  • Optional Salt Rim: Equal parts sugar, sea salt, chili powder plus dried and powdered Kaffir lime
Recipe Preparation
  1. Place the dried rosebuds and hibiscus in a mason jar or a heat-proof/glass pitcher. Pour 12oz of hot water over the herbs and steep for at least 2 hours. For extra-strong flavor, leave overnight.
  2. Strain herbs and discard. Transfer tea to a clean jar.
  3. Muddle a few leaves of Bowery Farming Arugula in a glass. Add a splash of orange or grapefruit juice, followed by the pinch of cayenne pepper and splash of sparkling water.
  4. Add 1/2 cup of your Hibiscus & Rose Tea to top off the mocktail, then shake over ice.
  5. Pour over ice glass into a glass with a salted rim and garnish with Bowery Farming Cilantro.
  6. Note: The leftover tea can be used in smoothies or reheated and consumed on its own.