James Palumbo, a New York bartender who has worked behind the stick at cocktail stalwarts like the Up & Up and Extra Fancy, created this neon green-hued cocktail for the menu at Belle Shoals in Williamsburg. Refreshing and vegetal, it’s made with fresh kale juice, green chile liqueur, Roca Patrón Silver and Ilegal Mezcal. At first sip, the cocktail has touches of peppery heat and garden-to-glass freshness, with wafts of smoke and barbecue (thanks to an Old Bay seasoning-rimmed glass). It’s the perfect cocktail if you want to feel like you’re drinking healthy-ish.
Devil’s Music Cocktail
Ancho Reyes Verde
0.75 oz Tequila
0.75 oz Mezcal (Maxwell suggests Ilegal Mezcal Joven)
0.75 oz Ancho Reyes Verde
1.25 oz Fresh lime juice
0.75 oz Honey Syrup
0.75 oz Kale Juice
Old Bay Seasoning, For the rim
- Using a juicer or a blender, purée a head of kale. Strain the juice off of the pulp using a fine sieve. Reserve the juice (you’ll have enough for more than one cocktail).
- Pour .5 oz lime juice onto a plate. Dust a second plate with a healthy measure of Old Bay seasoning. First, rim the lip of a rocks glass with lime juice, then rim with the seasoning.
- In a shaker tin, add tequila, mezcal, green chile liqueur, kale juice, honey syrup and the remaining measure of fresh lime juice. Add ice and shake.
- Using a Hawthorne strainer, strain the cocktail into the rimmed glass. Top with fresh ice and serve.
1 Cup honey
1 Cup water
- Combine the water and honey in a saucepan and bring to a boil.
- Reduce to a simmer and stir until honey dissolves, about 2 minutes. Immediately take the saucepan off the heat.
- Let cool, then pour into a container and store in the refrigerator for up to one month.