Kale Mary Recipe

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Kale, Glorious Kale 100 Recipes for Nature's Healthiest GreenThe duo at Booze Époque, a bartending catering company in Somerville, Massachusetts, created this Bloody Mary using kale and tomatillos, with a bit of heat from fresh horseradish and serrano peppers. A delicious addition to your brunch menu.

  • Yield: 1 Servings


  • 3 ounces tomatillo juice (from 3 to 4 tomatillos)
  • ¼ ounce celery juice (from about ½ celery stalk)
  • 0.12 ounce kale juice (from about 2 kale leaves)
  • 1 slice of serrano pepper
  • 0.12 teaspoon grated horseradish
  • 1½ ounces blanco tequila
  • Pinch of salt
  • Pinch of freshly ground black pepper
  • ¼ ounce Vida mezcal
  • 1 slice of tomatillo, wasabi microgreen, and/or a ring of sliced serrano
How to Make It
  1. In a juicer, juice the tomatillos, celery, and kale separately. In a cocktail shaker, muddle the serrano pepper; add the horseradish, tequila, and the tomatillo, celery, and kale juice; add the salt and pepper.
  2. Shake over ice. Double strain into a martini glass. Add a mezcal float. Garnish the side of the glass with a tomatillo round, wasabi microgreen, and/or a serrano slice.

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