Lemongrass Infused Gin

INGREDIENTS:

1 bottle (750 ml) Gin
2 stalks Fresh lemongrass

METHOD:

Cut lemongrass in half lengthwise exposing inner leaves. Drop into the bottle of gin and infuse for 72-96 hours, tasting as you go. The gin should be flavored but not bitter from the infusion.

Candied Kiwi Chips (optional, for garnish)

INGREDIENTS:

1 cup (237 ml) Water
1 cup (237 ml) Sugar
6 ZESPRI™ GREEN or GOLD Kiwifruit

METHOD:

Combine water and sugar in a small saucepan and simmer until dissolved; set aside to cool in a shallow bowl. Slice kiwifruit, skin on, thinly and soak in the sugared water, refrigerated, for 6-8 hours. Lay kiwi slices on parchment lined baking tray and bake at 220?F (104?C) for 1 hour until crispy but not brown. Remove and store in a cool, dry place.

Kiwi Debauchery Cocktail

INGREDIENTS:

1 ZESPRI™ GREEN or GOLD Kiwifruit
1 Lime, quartered
1 teaspoon (5 ml) Sugar
2 oz (56.8 ml) Lemongrass infused gin
2 oz (56.8 ml) Passion fruit nectar

METHOD:

Cut kiwi in half and scoop contents with a spoon into cocktail shaker. Add three lime wedges and the sugar. Muddle until juices are mixed and released from fruit. Add the gin, and passion fruit nectar. Shake all ingredients with ice and strain into ice-filled rocks glass.

Garnish with candied kiwi chips and lime wedge.

Prep time: 5 minutes
Infusion time: 3 days
Makes: 1 cocktail