So are you juicing? I feel that everyone is because it is just the thing to do. I mean there are even entire shops dedicated to just squeezing juice and providing it to the public. I am totally on this juicing kick. And speaking of kicking, I hope this is a habit that I (and you) won't break.
I spent a good couple months just waxing and waning over which juicer to get. And then Once Upon A Christmas, there was a Hurom Slow Juicer under the Christmas Tree. My juicer is a masticating machine, in that it crushing and presses the food in order to increase the juice yield and minimize the waste (the pulp left over after juicing is fantastic for soups or stocks or for your compost bin). This type of juicer differs from other that use a centrifugal system, which uses a blade at high speeds to produce juice. You should do your research, like I did, to decide on what type you would like if you are thinking of purchasing one and jumping on the Juicetown Bus.
What I love about the juice that I make is that it is packed full of antioxidants and vitamins and free of foam, froth or pulp. Smooth and delicious. Using freshly made juices for cocktails is amazing. I also like the idea of having some "healthy libations" so to speak. As we enter the summer months produce will be more abundant and more delicious - perfect for juicing (and eating of course).
If you do not have a juice but want to try this cocktail you can blend the kale until liquefied and then you can try and strain out the pulp. The ginger can be grated using a micro-plane grated and then using a cheesecloth you can extract the juice from the ginger pulp. I just combined the kale and ginger and ran it through the juicer. However I juiced the limes and lemons by hand. Whatever way you juice I hope you enjoy it and never miss the bus to Juicetown.
3/4 cup kale juice (approx.)
1/4 cup ginger juice (approx.)
1/4 cup lemon-lime juice (approx.)
2 oz. blanco tequila
1 oz. agave nectar
lime juice & salt for rimming glass
cucumber slice for garnish
Rim a rocks glass (or margarita glass) with lime and then coarse salt, set aside.
Fill a cocktail shaker with ice and then pour in the juices, tequila and agave nectar. Shake well and then pour over ice into your salt rimmed glass.
Garnish with a cucumber slice or a lime wedge.
*Note: You can add a little sours mix if the margarita is not tangy enough for your taste.
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