Leaf and Spear

Leaf and Spear
Leaf and Spear, Kale Rum Cocktail
This green cocktail combines kale-infused rum with a housemade green harissa syrup, which adds sugar for balance and a hint of jalapeño for pop.Joseph De Leo

Bartender Christiaan Rollich of Los Angeles's A.O.C. Wine Bar combines kale-infused rum with a housemade green harissa syrup, which adds sugar for balance and a hint of jalapeño for pop.

MAKES ONE COCKTAIL

Ingredients

FOR THE CAVOLO NERO–INFUSED RUM:
1 cup Selvarey white rum
2 large stemmed cavolo nero leaves

FOR THE GREEN HARISSA SYRUP:
1 cup sugar
2 cups packed fresh cilantro
½ cup packed fresh parsley
½ tsp. caraway seeds
½ tsp. cumin seeds
1 jalapeño, stemmed and seeded

FOR THE COCKTAIL:
2 oz. cavolo nero–infused rum
1 oz. fresh lime juice
¾ oz. green harissa syrup
1 leaf cavolo nero (Tuscan kale), for garnish

Instructions

1. For the cavolo nero-infused rum: Purée rum and cavolo nero leaves in a blender until smooth. Strain through a fine-mesh sieve; chill until ready to use. Makes 1 cup.

2. For the green harissa syrup: Boil sugar and ⅔ cup water in a 1-qt. saucepan for 2 minutes; let cool. Purée syrup, cilantro, parsley, caraway and cumin seeds, and jalapeño in a blender until smooth. Strain through a fine-mesh sieve; chill until ready to use. Makes 1¼ cups.

3. For the cocktail: Combine rum, lime juice, and harissa syrup in an ice-filled shaker; shake vigorously and strain into an ice-filled collins glass. Garnish with a cavolo nero leaf.