Wash the arugula and dry it with a towel.
In a glass container, add the lemon zest (not the white part, that is bitter), the cinnamon stick, and the cloves.
Add the grain alcohol.
Add the arugula, seal the container, and put it in a dark and fresh place for 2 weeks.
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.
Add the deep green alcohol to the syrup and mix them. Your rucolino is almost ready..
... but before you pour it into the bottles, you need to filter it with some gauze.
The final result is a wonderfully colored and smelling arugula liqueur, that you will allow resting 1 more week before serving, always cold. Enjoy!