Green Juice Elixir


I love the taste of green juice—the less adulterated with fruit and sweet vegetables, the better. The astringency of leafy greens like kale and spinach gives me instant energy, and I prefer the drink with a zesty lemon kick and a healthy dose of fresh ginger, with its juice, for heat. If you’re tiring of spinach, try substituting other greens, like chrysanthemum or tatsoi or any number of Asian leafy greens. Gin pairs well with mellow cucumbers, especially Japanese ones, which are thin-skinned, nearly devoid of seeds, and entirely edible. This strong concoction will redefine your daily green juice—just have it at 8 p.m. instead of 8 a.m.


2 cups fresh spinach leaves

½ Japanese cucumber

1 Asian pear, halved and cored

1 2-inch knob fresh ginger

1 ½ ounces (1 jigger) Bombay Sapphire East gin

1 lemon wedge

2 or 3 fresh Thai basil leaves

Using a juicer, process the spinach with the cucumber, one of the pear halves, and the ginger. Pour the mixture into a tall collins glass and add the gin. Add ice to fill the glass, and stir. Squeeze the lemon wedge over the drink, adding the juice to taste, and garnish with the Thai basil leaves and a wedge of the remaining pear.


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