1 oz Kiwi Shrub (see below)
1 oz Lillet Blanc or Cocchi Americano (Cocchi)
Build in a Collins glass filled with ice. Stir and top with soda water. Garnish with a kiwi slice and a straw.
After hearing Neyah White talk about shrubs at Tales of the Cocktail last month, I began looking for ideas. I still had a strawberry and a blueberry from last year, and I tried to brainstorm about what other fruits would be delightful in shrub format. When I was at the supermarket, the display of Kiwi fruits looked rather tempting, and then the proverbial light bulb lit up... this would be perfect for the Zespri's Kiwi A-Go-Go Bloggers' Contest!
For a shrub recipe, I used Neyah's non-heat style instead of the simmering one I used last year:
Kiwi ShrubFor a drink, I went with a tall refreshing one. I modeled it after a Collins where the shrub's vinegar and sugar would mimic the standard Collins' lemon juice and simple syrup, respectively. To add back some citrus flavors, I spiked in some Cocchi Americano (substitute Lillet Blanc).
• 3 large Zespri Kiwi (~1 1/2 cup)
• 1 cup Sugar
• 1 cup Apple Cider Vinegar
Peel Kiwi fruit and break apart by squeezing through fingers. Muddle in sugar until dissolved. Let sit 24 hours at room temperature in a bowl covered by Saran Wrap. After a day, add the vinegar and let sit a week. Strain (may take some force) through a tea towel and then bottle. Store in refrigerator.