1 bunch of mint
1 c cut pineapple
6 leaves kale
¾ oz lime juice
optional: 1 bunch cilantro
2 oz. tequila (we use Corzo)
Juice the first 6 ingredients ingredients. Pour juice over ice, add tequila, and top with lime juice.
This benevolent cocktail is based on a Verdita which is a part of Mexican tequila culture. You shoot “little green” first, consisting of cilantro, mint, jalapeno, and pineapple. You follow it with a shot of tequila blanco and then sip on sangrita, a “little blood” made of orange, pomegranate, and a variety of chili powders. This is how you honor the colors of the Mexican flag.
We’ve focused on the “little green”, making a verdant oasis of intoxication perfect for poolside indulgence. Put your juicer to work this chapter and you can still call this a cleanse. Our experiments with the herb and vegetable ratios yielded delicious results every time, so feel free to get weird. Swap gin for tequila for a more delicate flavor.