Midtown’s Sauce Shares Its Recipe for the Roquette Cocktail

Muddled arugula stars in this sip from the forthcoming multi-concept culinary space
the roquette - sauce
The Roquette balances

When Heirloom Hospitality, the group behind Townhouse, Prime + Proper, and Cash Only, announced the groundbreaking for its latest venture, epicureans rejoiced. Most marveled at the magnitude of the project — Sauce, an 11,000-square-foot venue, will encompass a host of culinary attractions, including an Italian restaurant, a wine bar and bottle shop, a café, and a lounge. Others took comfort in what the launch represents: Renderings of Sauce’s California-cool vibe served as a reminder that the days of happy hours on an open-air patio aren’t far away.

At press time, Heirloom had just begun construction on the Second Avenue venue, but the cocktail menu was well underway. A star drink in the opening lineup will feature arugula, an ingredient Matthew Biancaniello, the creative director for Sauce’s bar, says creates “one of the best tastes in the world,” noting that gin, agave, and lime perfectly balance the flavor and spice of the muddled greens. The Roquette (French for arugula), Biancaniello says, represents the fresh, garden-inspired beverage program that guests can expect from Sauce.

Ingredients for The Roquette 

2 oz. gin

¾ oz. fresh lime juice

¾ oz. agave syrup (1:1 ratio of agave nectar to water)

1 cup wild arugula

arugula flowers (for garnish)

Directions for The Roquette

Muddle all ingredients except gin. Then add gin and ice and shake. Strain into an old fashioned glass over one large ice cube. Garnish with arugula flowers.

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