The basic recipe for fish-house punch involves cognac, dark rum, peach brandy, sugar, and lemon. I have peach schnapps, which I rather like. However, this blend is one of the few that I find palatable with this much alcohol in it; much like Long Island Iced Tea, it tastes a lot less boozy than it is. If I substitute peach schnapps for peach brandy, will it throw off the balance of the drink? Or possibly add any unwanted flavors?  ETA: When I went to the store, I discovered Paramount brand "Peach-flavored Brandy". The back of the bottle suggests using it in a Fuzzy Naval, which is one of the drinks I usually make with Peach Schnapps. I kind of wonder if it's just got artificial flavors rather than being distilled from peaches? It's a product of Cleveland, which is near where I live, so I don't know how widely available that brand is.  
If you put batches of cut kale into a ricer like the Oxo one shown below, and give it a good hard squeeze until a little of the kale juice comes out, it will make easier work of the massaging process.  You should see the kale come out broken down as much as when massaged by hand.  If not, squeeze again.  I do it over the salad bowl to capture the juices as well as any dropped leaves.  It seemed to work more easily with lacinato (dinosaur) kale than curly leaf.   