I’ll admit it. When Prairie Organics sent me some recipes to try for kale-based cocktails, I was skeptical. Despite the fact that I’ve had plenty of cocktails made from vegetables that have been quite satisfying, something about kale in a cocktail just seems off. But, I’ve learned that I have to get past my skepticism when it comes to veggie cocktails.
So, with an open mind I gave the Tran-kale-ity cocktail a try. The combination of ingredients in this drink works very well together. It’s a little sweeter than I had expected, but not too sweet, and I love the chamomile honey syrup. I think this weekend I’ll try seeing what the addition of the syrup, instead of just regular honey syrup, does to a Bee’s Knees cocktail.
- 1 1/2 oz Prairie Organic Gin
- 3/4 oz chamomile honey syrup (see recipe below)
- 1/2 oz fresh-pressed kale juice or store-bought kale juice
- 1/2 oz fresh-squeezed lemon juice
- 1/2 oz Cointreau or Triple Sec
- Chamomile buds
- Fresh kale leaf
- Combine all ingredients in a shaker with ice; shake. Fine strain into a lowball glass. Drop in large ice cube with kale leaf frozen inside. Garnish with a dried chamomile buds on top of kale leaf.
- To make the large kale ice cube, use a large-format ice cube tray; add filtered water and the top of a curly kale leaf to each cube and leave in freezer.
To make chamomile honey syrup: 1 cup local honey, 1 cup water, 1/2 cup dried chamomile flower (or chamomile tea). Add all ingredients to small pot and bring to a low boil. Simmer for 10 minutes; turn off heat and let cool. Fine strain into sealed container and store in the refrigerator.
- I made a half batch of the chamomile honey syrup and used three chamomile tea bags for the chamomile.
- I didn’t make the kale ice cube or add the chamomile buds to my cocktail. They are just to make the drink look snazzy, and since I was just testing the recipe for taste, I didn’t find them necessary. If I was serving the drink to guests, I’d take the extra snazzy steps.