I've been crushing on vegetal cocktails lately. I mean, I've got to get my veg somewhere, right? When I got ahold of some Etrog liqueur I sipped on it and knew immediately that its complex citrus magic would amazing with all the vegetables I've been soaking in booze.
1.5 oz Arugula-infused London Dry Gin
1 oz Etrog Liqueur
.75 oz radish/black pepper shrub
.5 oz Carpica Antica vermouth
Cracked pepper/coarse salt
Shake/strain/over ice. Also great served up but I like to use ice as a little garnish tray.