Green juice margaritas are perfect for when you want to be healthy but also want to get hammered.
I first tried one of these a few years ago at Broken Spanish in downtown LA and have been hooked ever since. For whatever reason, the taste of the green juice melds incredibly well with tequila.
I like to make my own green juice blend specifically to complement the alcohol in this recipe, but if you don’t have a juicer or want to save time, you can just pick up a bottle of already made green juice.
Tiny clothespins & dehydrated limes seem to be all the rage in the garnish world right now, so I hopped on that bandwagon.
To make the dehydrated limes, I simply sliced a lime and placed in my dehydrator for 24 hours at 165 degrees F.
To really bring the garden, spring vibe through I also used edible flowers that I’ve been growing in my garden. They were ready just in time for this recipe.
Green Juice Margarita Ingredients
- Green Apples
- Swiss Chard or Kale
2 Green Apples, cored
3–4 Leaves Rainbow Swiss Chard or Dinosaur Kale
2 Stalks Celery
8 oz Blanco Tequila, divided
Slice all vegetables and fruits into small enough pieces to fit in your juicer (I use this one). Juice them in batches until complete. Strain juice through a fine mesh strainer.
Place 4 oz green juice, 2 oz tequila, and ice in a cocktail shaker. Shake then strain into a glass. Add desired garnishes then serve. Repeat this step for each green juice margarita you wish to make.