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Misty Kiwifruit Elixir


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


  • 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



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



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


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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