Leaf and Spear

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.