The Kale Cocktail at Rouge Tomate in Chelsea is the perfect compliment to the beginning of spring. This shaken cocktail is a little spicy but refreshing and is really healthy (seriously!).
Rouge Tomate currently might be known for their wine selection from Master Somm Pascaline Lepeltier, but don’t sleep on bartender Cristian Molina’s cocktail menu.
Warning: This is a dangerous cocktail, so refreshing and flavorful that you cannot taste the tequila.
Kale Cocktail at Rouge Tomate Recipe
- 1.5 oz silver tequila
- 1 oz kale juice
- 0.5 oz cucumber juice
- 0.75 oz (house made) ginger beer or unfiltered
- 0.5 oz fresh lemon juice
- Bolivian pink salt for the glass.
- Jalapeño ice cube
First, make sure that you make a tray of the jalapeño ice cubes. Build the cocktail in a shaker tin: add the tequila, kale juice, cucumber juice, ginger beer, and the fresh lemon juice to the tin and shake. Pour over jalapeño ice cube in a salted rocks glass.
How to Make Jalapeño Ice Cube
- 3 oz Jalapeño juice
- 28 oz Filtered water
Use this ratio of jalapeño and water and large ice cube mold to make these ice cubes.
Rouge Tomate Chelsea
126 W 18th St, New York, NY 10011
- Follow Bartender Cristine Molina: @CMolinaNY
- Follow Rouge Tomate Instagram: @rougetomatechelsea
- Follow Rouge Tomate Facebook: RougeTomateChelsea
- Follow Rouge Tomate Twitter: @RougeTomateNYC
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