Every year at the New York City Wine & Food Festival, there's at least one thing we absolutely have to come home and hack. Last year it was the Chipotle chili, and this year, it's undoubtedly the Garden Variety Margarita developed by mixologist Jason Mendenhall of The Wayland.
Consisting of blanco tequila, lime juice, agave, ginger and kale juices, and a smoked chili salt rim, this green juice margarita makes kale juice extremely palatable. The tequila tones down and complements the bitter-spicy flavors of the kale and ginger, and the chili salt . . . well, let's just say you may find yourself licking the smoky blend clean off the glass. Salud to beginning and ending the day with green juice!
Continue reading for the recipe.
3-5 kale leaves with stems
1-inch piece of ginger
For chili salt
1 tablespoon sea salt, such as bourbon smoked
2 shakes chili powder
2 shakes paprika
1 shake cayenne
4 ounces tequila
2 ounces orange liqueur
Agave, if needed
- To make juice: Run kale and ginger through a juicer. Discard solids. Use a citrus press to squeeze lime juice into juice. Set aside.
- To make chili salt: In a small bowl, mix salt, chili powder, paprika, and cayenne together.
- To make margarita: Run lime around edges of two short cocktail glasses. Dip in salt. Fill cups with ice.
- In a cocktail shaker filled with ice, mix 4 ounces kale-lime juice with 4 ounces tequila and 2 ounces orange liqueur. Shake until cold. Taste, and adjust with agave, if needed. Pour into cocktail glasses, and serve immediately.
- Cocktails, Drinks
- 2 margaritas
- Cook Time
- 15 minutes