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Misty Kiwifruit Elixir

 

– Recipe courtesy of Chef Dante Boccuzzi of Dante Restaurant, Cleveland, Ohio

INGREDIENTS:

  • 1 oz Zespri® Green Kiwifruit Chartreuse purée*, chilled
  • 1 ¼ oz Light sugarcane rum (10 Cane Rum)
  • 2 dashes Fee Brothers Rhubarb Bitters
  • ¼ oz Lemon grass simple syrup
  • ½ oz Fresh Sour Mix
  • 1 Kiwifruit slice or pearls, for garnish

 

METHOD:

Pour Green Kiwifruit Chartreuse Purée into chilled martini glass.
Shake remaining ingredients and carefully pour to float over purée. Garnish with kiwifruit slice or pearls.

 

Prep time: 3 minutes
Makes: 1 cocktail

 

 

*Zespri® Green Kiwifruit Chartreuse purée

 

INGREDIENTS:

  • 5 Zespri® Green Kiwifruit, peeled and diced
  • ¾ cup Sugar
  • 6 oz Green Chartreuse liqueur

METHOD:

Mix kiwifruit with sugar in medium bowl; cover and chill for 5 hours. Pour into blender and blend until just pureed (over blending renders seeds slightly bitter.) Strain mixture through fine mess strainer to remove seeds. Stir in Green Chartreuse; refrigerated for up to 5 days in airtight container.

 

Prep time: 5 minutes
Chilling Time: 5 hours
Makes: batch for 20 cocktails

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