Kale Collins 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 September 12, 2020
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Autumn Giles

This cocktail's a fresh green take on a traditional gin collins, made with muddled lovage, cucumber slices, and lemon juice.

Lovage is a leafy herb reminiscent of celery. You can find it at your local farmer's market or in a generous friend's backyard. I've found that folks who grow it often have more than they know what to do with and would be happy to share it!

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.

To make simple syrup, combine 1 cup water with 1 cup sugar in a small saucepan and heat over medium heat, stirring constantly, until sugar is dissolved. Cool before using. Simple syrup will keep in a sealed container in the refrigerator for up to 5 days.

Recipe Details

Kale Collins Recipe

Active 15 mins
Total 15 mins
Serves 1 serving
Cook Mode (Keep screen awake)

Ingredients

  • 9 lovage leaves
  • 3 (1/4-inch) cucumber slices
  • 1/2 ounce simple syrup (see note)
  • 1 1/2 ounces Hendrick's gin
  • 1/2 ounce fresh lemon juice from 1 lemon
  • 3/4 ounce kale juice (see note)
  • 2 ounces chilled seltzer
  • Garnish: Lovage leaf and thin cucumber slice

Directions

  1. Muddle lovage leaves with the cucumber slices in a Collins glass or small mason jar.

  2. Add simple syrup, gin, lemon juice, and kale juice. Stir to combine. Fill glass with ice, top with seltzer and stir gently to mix. Garnish cocktail with lovage and thin cucumber slice.

Special equipment

juicer, muddler

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