In the midst of all the cookies and other Christmas treats, these glasses of kale cider green juice look pretty out of place. Trust me though, you’ll want recipes like this one in your back pocket when New Year’s comes around. 😉 The real reason I am posting about these today is that the recipe happened to be on page 54 of the book Shake: A New Perspective on Cocktails by Eric Prum and Josh Williams. To celebrate the 54th month that Recipe Redux has been around, all of us are sharing a redux of a recipe from either page 54 or 154 of a favorite cookbook we have at home. This cocktail book was a gift from one of my college friends for our wedding. The photography in it is gorgeous and I had been dying to try one out! Plus, I happened to have some extra apple cider still in the fridge from this hot spiced wine recipe from last week. This recipe happens to be non-alcoholic, but you could easily add gin to this to make it a very tasty (and healthier!) cocktail.
The recipe The original recipe says to simply muddle the kale in your cocktail shaker with the other ingredients. However, I wanted to extract more of the color and nutrients from the kale than I could from muddling it, so I juiced it by pureeing it in my blender and then straining it through cheesecloth. (For more step-by-step directions on making juice with your blender check out this post.) I think I will make it that way every time! I also used meyer lemons for this and loved their flavor. They are smaller and a tad sweeter than regular lemons. We had actually picked them up at Trader Joe’s earlier in the day on a whim and they just worked really well.
- 8 shots (1½ cups) apple cider
- 2 large lacinato kale leaves
- 2 shots (3 oz.) fresh squeezed lemon juice
- 6 slices fresh ginger root
- 1 cube sugar cane (optional)
- Add add of your ingredients into a blender and puree. Pour into a cheesecloth and squeeze juice into a large bowl.
- Add ice to two glasses and divide juice between them. Serve immediately!
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