The bloody mary has had a nearly uncontested run as brunch’s go-to healthy-ish cocktail since its invention in the 1930s, but Spencer Elliott, head mixologist at Bounce Sporting Club in Manhattan, is out to dethrone it. “I had a customer who liked to come to brunch, then go directly to a workout. She wanted to enjoy her brunch, not drink water, so I wanted to created a solution,” says Elliott.
After some failed wheatgrass experiments and a semi-disastrous detour into clear spirits, Elliott turned to one of his favorite superfoods: kale. When cold-pressed and strained, the vibrant juice of this leafy green actually enhances the grassy, herbaceous, and peppery notes of fine tequila in a kale margarita. He’s now mixing up 50 or more of the eye-catchingly cool cocktail during each Sunday brunch. Bloody mary, turn in your crown.
Shake all ingredients with ice and strain over fresh ice in a rocks glass. Garnish with a wedge of lime.
1 ½ ounces tequila
¾ ounce agave simple syrup (equal parts agave syrup and water)
¾ ounce lime juice
½ ounce kale juice (prepared from raw kale according to juicer instructions and strained through cheesecloth. Adjust quantity to taste.)
How to Make It
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