1 ½ oz. Jalapeno-infused Espolon tequila
1 oz. Kale juice
1 oz. Fresh lime juice
½ oz. Organic blue agave
Shake ingredients then strain into a kale-salt-rimmed rocks glass filled with ice. Top with crushed ice. Garnish with 2 dehydrated jalapeno slices kale/citrus powder dust.
The mixologists at QT Hotels and Resorts created this recipe.
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