Kale Pineapple Basil Smash Recipe

By
Autumn Giles
Autumn Giles
Autumn Giles wrote Beyond Canning in 2016 and has been creating recipes for preserving, cocktails, and desserts for over a decade, all gluten-free.
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Updated Mar. 07, 2019
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Autumn Giles

Muddled fresh basil, fresh pineapple juice, kale juice, and rye whiskey come together in this delicious sweet-tart, herbaceous green smash. I used Rittenhouse Rye, but feel free to use any good rye you have on hand.

Note: Your juice yield will vary depending on which juicer you use. We found that it takes about 3/4 pound of kale to produce 4 ounces of juice.

Recipe Facts

Active: 15 mins
Total: 15 mins
Serves: 1 serving

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Ingredients

  • 1/2 cup fresh pineapple, peeled and cut in 1-inch chunks
  • 8 basil leaves, divided
  • 1 1/2 ounces rye
  • 1/4 ounce fresh kale juice (see note)
  • Garnish: basil sprig and pineapple slice

Directions

  1. Muddle pineapple and 5 basil leaves in cocktail shaker until you've made a pulpy puree. Fill the cocktail shaker with ice, add rye and kale juice. Shake until well chilled, about 20 seconds.

  2. Place remaining 3 basil leaves in an old fashioned glass. Fill glass with ice, strain cocktail into glass, and garnish with basil sprig and pineapple slice. Serve immediately.

Special equipment

juicer

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