Think tequila-spiked green juice for this cocktail from Detroit transplant, Dorothy Elizabeth, which, as the name suggests, calls on kale-infused tequila for the base.
- 2 ounces kale-infused tequila (see Editor's Note)
- 3/4 ounce lemon juice
- 1/2 ounce agave nectar
- Combine all ingredients in a mixing tin and shake with ice.
- Strain into a rocks glass over fresh ice.
375 grams (1 1/2 cups) kale, destemmed
1 750ml-bottle tequila
1/2 teaspoon citric acid powder or lemon juice
Combine tequila and kale in a Vitamix or other high-speed blender and puree. Add citric acid or lemon juice briefly pulse to combine. Fine strain through a tea strainer, coffee filter or nut-milk bag and funnel into a clean bottle. Cap tightly and refrigerate.
1 750ml-bottle kale-infused tequila
280 ml lemon juice
187 ml agave nectar
In a punch bowl, stir together all ingredients with ice. Float lemon wheels in the punch bowl to garnish. To serve, ladle into individual cups.