1/2 cup fresh pineapple, peeled and cut in 1-inch chunks
8 basil leaves, divided
1 1/2 ounces rye
1/4 ounce fresh kale juice (see note below)
Garnish: basil sprig and pineapple slice
Muddle pineapple and 5 basil leaves in cocktail shaker until you've made a pulpy puree. Fill the cocktail shaker with ice, add rye and kale juice. Shake until well chilled, about 20 seconds.
Place remaining 3 basil leaves in an old fashioned glass. Fill glass with ice, strain cocktail into glass, and garnish with basil sprig and pineapple slice. Serve immediately.
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.