Save some of that juiced kale from the morning to make margaritas for your friends at night. Shaken over ice with fresh lime and orange liqueur, it’s quite cooling (and quite green). This stellar idea came from Eva Sargent, the Southwest program director for Defenders of Wildlife, who makes margaritas with kale from her garden in Tucson, Arizona. I’ve altered it a bit since she makes it using Bacanora, a tequila-like liquor from agave roasted over pine fires, as well as an herbal liqueur from Mexico called Damiana. But that sure sounds good.
Ingredients
Cocktail
- 1½ ounces tequila
- ¾ ounce Patrón Citronge or Cointreau orange liqueur
- 1 ounce simple syrup
- 1 ounce fresh lime juice
- ½ ounce fresh kale juice
- 2 drops orange bitters (optional, but nice)
- Lime wheel, for garnish
How to Make It
- Place the tequila, liqueur, syrup, lime juice, and kale juice in a shaker with ice. Shake well.
- Pour over ice. Add the bitters, if using. Garnish with a lime wheel.
