Leaf and Spear

Name: Leaf and Spear
Prep time: PT0D0H0M
Cook time: PT0D0H20M
Total time: PT0D0H20M
Yield: makes 4 Cocktails
Ingredients: 1 cup sugar; 2 cups packed fresh cilantro leaves; ½ cup packed fresh Italian parsley leaves; 1 medium jalapeño, stemmed and seeded; ½ tsp. caraway seeds; ½ tsp. cumin seeds; 1 cup white rum; 2 large Tuscan black kale leaves, plus 4 small leaves, for garnish; ½ cup fresh lime juice

Combine kale-infused rum and green harissa syrup in this balanced cocktail.

Serves
makes 4 Cocktails
Time
20 minutes

PHOTOGRAPHY BY CHRISTOPHER TESTANI

By Christiaan Rollich

Published on March 17, 2015

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.

Featured in: Our Best Recipes of All Time

Equipment

Ingredients

For the green harissa syrup

1 cup sugar
2 cups packed fresh cilantro leaves
½ cup packed fresh Italian parsley leaves
1 medium jalapeño, stemmed and seeded
½ tsp. caraway seeds
½ tsp. cumin seeds

For the kale-infused rum

1 cup white rum
2 large Tuscan black kale leaves, plus 4 small leaves, for garnish
½ cup fresh lime juice

Instructions

Step 1

Make the green harissa syrup: To a small pot, add the sugar and ⅔ cup cold water, and bring to a boil over medium-high heat, stirring to dissolve the sugar. Remove from heat, cool slightly, then transfer the syrup to a blender. Add the cilantro, parsley, jalapeño, caraway, and cumin, and blend until completely smooth. Set a fine mesh strainer over a medium bowl, then strain the mixture, pressing on the solids with the back of a spoon or silicone spatula to extract as much liquid as possible. Discard the solids, cover, and refrigerate until ready to use.

Step 2

Make the kale-infused rum: Rinse out the blender and strainer, and set the strainer over a medium jar. To the blender, add the rum and 2 large kale leaves. Purée until smooth, then strain the liquid, pressing on the solids with the back of a spoon or silicone spatula to extract as much liquid as possible; cover and refrigerate until ready to use.

Step 3

Make each cocktail: Fill a collins glass and a cocktail shaker with ice. In the shaker, combine 2 ounces (¼ cup) of the kale-infused rum, 1 ounce (2 tablespoons) lime juice, and ¾ ounce (1 tablespoon plus 1½ teaspoons) harissa syrup. Shake vigorously, then strain into the glass and garnish with a small kale leaf. Serve immediately and repeat with the remaining cocktail ingredients.

Make the green harissa syrup: To a small pot, add the sugar and ⅔ cup cold water, and bring to a boil over medium-high heat, stirring to dissolve the sugar. Remove from heat, cool slightly, then transfer the syrup to a blender. Add the cilantro, parsley, jalapeño, caraway, and cumin, and blend until completely smooth. Set a fine mesh strainer over a medium bowl, then strain the mixture, pressing on the solids with the back of a spoon or silicone spatula to extract as much liquid as possible. Discard the solids, cover, and refrigerate until ready to use.
Make the kale-infused rum: Rinse out the blender and strainer, and set the strainer over a medium jar. To the blender, add the rum and 2 large kale leaves. Purée until smooth, then strain the liquid, pressing on the solids with the back of a spoon or silicone spatula to extract as much liquid as possible; cover and refrigerate until ready to use.
Make each cocktail: Fill a collins glass and a cocktail shaker with ice. In the shaker, combine 2 ounces (¼ cup) of the kale-infused rum, 1 ounce (2 tablespoons) lime juice, and ¾ ounce (1 tablespoon plus 1½ teaspoons) harissa syrup. Shake vigorously, then strain into the glass and garnish with a small kale leaf. Serve immediately and repeat with the remaining cocktail ingredients.