Earlier this summer, fellow blogger Bruno Meliambro put forth a fairly simple idea: “I want to put kiwi in a cocktail.” My response: “Make me one now, damn it!” Kiwi is uniquely delicious and one of my favourite fruits. If anyone could come up with a clever way to incorporate it into a cocktail, it was Bruno.
As luck would have it, Bruno’s kiwi daydreaming occurred around the same time we began working with the great people from Le BBQ Shop in Gatineau, Quebec. We had the pleasure of developing a cocktail menu for their restaurant over the summer, so coming up with a kiwi cocktail became priority number one.
The recipe is Bruno’s brainchild, with the rest of us tweaking it ever so slightly.
- 2 oz Artist in Residence Gin
- ¾ oz Orgeat
- ¾ oz lemon juice
- 1 kiwi
- 6 mint leaves
- 1 egg white
- soda water
- Garnish: mint sprig & lemon twist
In a shaker, muddle one sliced kiwi and six sprigs of mint. Add all ingredients except for club soda and dry shake. Add ice and shake again. Double-strain into a Collins glass and slowly top with club soda. Garnish with mint sprig and kiwi wheel.
The result is an absolutely delicious and refreshing cocktail. The kiwi is the star, with the orgeat adding a nice layer nuttiness and complexity. The soda water produces a fizziness that cuts some of the sweetness resulting in a balanced cocktail.
In short, it’s f*cking awesome. It has fast-become one of my favourite cocktails on this blog.
And the good news: you can try if for yourself at Le BBQ Shop! Just be a bit more polite than us and say ‘please’ when requesting kiwi in your cocktail.