To Kale a Mockingbird

I included this recipe because a dear friend of mine, Vikingur, was a world-class bartender, literally. He competed in a bartending competition called World Class, and was a top 8 finalist in the Bacardi Legacy global cocktail competition. This recipe was created for the bar he owned in Reykjavik, called Jungle. It’s a treat to get one of his recipes first hand!

Ingredients

• 1 1⁄2 cup tequila

• 1⁄3 cup kale

• 1 1⁄2 oz Kale infused tequila

• 1 1⁄2 oz freshly juiced pineapple (or pineapple juice)

• 3⁄4 oz fresh lime juice

• 1⁄2 oz simple syrup (1:1)

• Pinch of salt

Directions

1. To make the kale-infused tequila, add 1 1⁄2 cup of tequila with 1⁄3 cup (50g) of kale into a blender. Blend on high, then strain through a fine mesh strainer (the finer the better).

2. To make freshly juiced pineapple, cut a pineapple into small cubes. Put into a blender on high. Strain through a fine mesh strainer (or use a juicer). Can be substituted for pineapple juice from a can.

3. To make simple syrup, combine equal parts sugar and boiling water. Stir, or cook over the stove until sugar is dissolved.

4. Add 1 1⁄2 oz kale infused tequila, 1 1⁄2 oz pineapple juice, 3⁄4 oz lime juice, and 1⁄2 oz of simple syrup, a pinch of salt, and ice, to a cocktail shaker. Shake well for about 6 seconds. Strain into a rocks glass and serve over ice.

Recipe from Vikingur Thorsteinsson