Milk-Washed Rucolino Negroni
Arugula-Infused Rucolino, Chamomile-Infused Campari, Cocchi Americano
Bartender Harrison Snow of Lullaby | New York, NY
“Edible flowers and sugar crystals are obvious choices for cocktails, but I thought it would be intriguing to highlight an ingredient that one wouldn't typically use, and arugula seemed like an interesting option—used as a bittering agent in certain Italian liqueurs and digestifs. In making a traditional Rucolino, Fresh Origins petite arugula lacks any harsh or astringent flavor, making it perfect to infuse with. It also allowed me to play with other bitter components in a Negroni variation, while still letting the sweet flavor of the arugula shine through. I infused the Campari with chamomile, and the arugula leaves have a peppery, floral quality that pairs beautifully with the chamomile. Milk-washing the cocktail softens the harsh edges, adds a bit of pre-dilution, and the curds help to bind to and catch any remaining fine arugula particles to be strained out, leaving a smooth, silky, surprisingly refreshing arugula aperitif-style cocktail.” — Bartender Harrison Snow
Adapted by StarChefs | June 2026 | Photo: Will Blunt
INGREDIENTS
Arugula-Infused Rucolino:
Yield: 500 milliliters
500 grams 190-proof neutral grain spirit
100 grams Fresh Origins Petite® Arugula Sylvetta™
10 grams lemon zest
5 grams orange zest
315 grams granulated sugar
Chamomile-Infused Campari:
Yield: 750-milliliters
750 milliliters Campari
15 grams Fresh Origins Edible Chamomile Flower
15 grams dried chamomile flowers
To Assemble and Serve:
Yield: 3 cocktails
2 ounces whole milk
3 ounces Cocchi Americano apéritif
Fresh Origins Edible Chamomile Flower
METHOD
For the Arugula-Infused Rucolino:
Heat the water bath of an immersion circulator to 140°F. In a vacuum bag, combine alcohol, Fresh Origins Petite® Arugula Sylvetta™, and citrus zests. Seal and cook sous vide 2 hours. Strain through a fine mesh sieve and set aside. In a mixing bowl, whisk to combine sugar and 630 grams water. Stir into infused-alcohol mixture. Strain through a coffee filter. Repeat process until all sediment is removed. Bottle and reserve.
For the Chamomile-Infused Campari:
In a nonreactive container, combine all ingredients. Let sit 1 hour at room temperature. Strain through a coffee filter. Bottle and reserve.
To Assemble and Serve:
Place milk in a nonreactive container and set aside. In a mixing glass, stir to combine apéritif, 3 ounces Arugula-Infused Rucolino, and 3 ounces Chamomile-Infused Campari. Slowly pour into bowl with milk, stirring constantly. Let sit 30 minutes at room temperature. Stir and strain through a coffee filter. Repeat until mixture runs clear. Bottle and freeze until chilled. Pour 3 ounces batch into desired glassware with 1 large ice cube. Garnish with Fresh Origins Edible Chamomile Flower.
