Conley's drink, which he describes as a "soft sour," actually skips the basil. To make it, he infuses black tea into the gin, calls on a Champagne-based syrup and-in lieu of the herb-adds a "pinch" of arugula leaves to the tin that injects a dose of peppery, vegetal flavor to the cocktail. Across the country, other bars make use of the leafy greens, too.