Rucolino recipe (arugula liqueur)

If you have been to Ischia, you must have tasted this amazing liqueur at the end
of some of your dinners. Follow this recipe to learn how to make an authentic
rucolino at home!

Servings: 40 people

Author: Roberto

Prep Time
30 minutes

Resting
15 days

Total Time
15 days, 30 minutes

Course:

Drinks Amaro

Cuisine:

Italian Regional Naples

Keywords:

arugula Bitter

🧂 Ingredients

130 gr arugula
1 liter grain alcohol
1 lemon zest
6 cloves
1 cinnamon stick
1 liter water
500 gr sugar

Instructions

1 Wash the arugula and dry it with a towel.
2 In a glass container, add the lemon zest (not the white part, that is bitter),
the cinnamon stick, and the cloves.
3 Add the grain alcohol.
4 Add the arugula, seal the container, and put it in a dark and fresh place for 2
weeks.
5 After the resting period, use a strainer to remove the arugula and the flavors.
In the meanwhile, prepare a syrup mixing the water and the sugar in a pan.
Gently boil it and make it cool down.
6 Add the deep green alcohol to the syrup and mix them. Your rucolino is almost
ready..
7 … but before you pour it into the bottles, you need to filter it with some
gauze.
8 The final result is a wonderfully colored and smelling arugula liqueur, that you
will allow resting 1 more week before serving, always cold. Enjoy!