Actually, a Kale Mary might be more of a Saturday or Sunday cocktail. Say, around brunch-time?
Back in the day, our friend Ally used to come over to watch Veronica Mars at our house, and we would make insane bloody Maries with lots of toppings in them. We called them Bloody Marsies, and I looked forward to those boozy, veggie-ful drinks with one of my favorite people every week.
Ally has since moved to Philadelphia (boo!), but I channeled her last weekend and whipped up a bloody Mary with a twist: raw kale. This drink is tangy, spicy, boozy, and freaking delicious. And! If you’re not into boozin’, the mix is tasty on its own. I have a smoothie cup of the mix chilling in the fridge to drink for breakfast tomorrow.
I garnished my Kale Mary with a couple of pieces of pickled jalapeno, because I apparently can’t resist adding pickles to cocktails! You can garnish with whatever you like, though! Pickled okra would be nice, or a lemon wedge.
Yield: 2 cocktails
- 1 cup vegetable juice (I used R.W. Knudsen’s veggie juice blend)
- 1 cup coarsely chopped kale
- 1/2 cup water
- juice of 1 lemon
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 2 cloves garlic, minced
- 1 tablespoon sriracha or your favorite hot sauce (use less if you don’t want things to be as spicy – you can always add more)
- 2 ounces of your favorite vodka
- pickled jalapeno, to garnish (recipe below)
- Blend everything but the vodka and jalapeno. Chill until you’re ready to serve. I’d recommend making this a day ahead, because the taste develops nicely overnight.
- To make fill 2 glasses with ice, add 1 ounce of vodka to each glass, and top them off with the mix. Garnish with 1-2 pieces of jalapeno.
- 2Â jalapenos, cut into rings
- 1/2 a sweet onion, sliced
- 1 clove garlic, minced
- 1/4 cup water
- 1/2 cup white vinegar
- 1/4 cup sugar
- 1 tablespoon salt
- Combine all of your ingredients in a small pan. Heat on medium high, stirring constantly until the mixtre comes to a boil and all of the sugar dissolves.
- Transfer to a mason jar and let cool before moving to the fridge. Refrigerate for at least 1 hour before serving.