The kiwi fruit and I go way back. Back in the mid 90’s strawberry-kiwi became a popular flavor/scent combination. I’m not exactly sure how that happened. Odds are the good folks at Snapple started it. At any rate, it was a trendy combination for a while and I went all in on it. Strawberry-kiwi candles, drinks, car fresheners. I went so far as to have a complete line of strawberry-kiwi scented hair products. I can’t claim to have had any success attracting anyone with it, but a love of kiwi was born through this nonetheless.
Since then, kiwi fruit has never really garnered as much attention either paired with another fruit or as a solo act. The is sad for a multitude of reasons, but the saddest may be that kiwi never really got a signature cocktail. It never got its own version of a strawberry daiquiri or an apple-tini. However, I recently discovered the kiwi cooler, and I’d like to submit this for everyone’s approval as the official representative of alcoholic kiwi beverages.
One Liquor Cocktail
The kiwi cooler is a pretty easy recipe. The only liquor you’ll need for it is a dry gin, so you won’t have to go out and buy a lot of different bottles of booze to make this. Everything else is easily found at the grocery store. One note I’d like to mention is please get fresh tarragon. I really can’t stress this enough, the dried stuff in your spice rack really isn’t going to cut it here. So please, even if you’re cheap and think you can save two dollars by using what’s in your spice cabinet please remember you only needed gin for this, so drop the extra bucks on fresh ingredients.
Kiwi Cooler Recipe
- 1 ripe kiwi
- 15 fresh tarragon leaves
- 1 1/2 ounces dry gin
- 3/4 ounce fresh lime juice
- 1/2 ounce simple syrup
- 3 ounces chilled seltzer
Muddle kiwi and tarragon together in a mixing glass. Add the gin, lime, and simple syrup. Fill mixing glass with ice and shake until well chilled, about 30 seconds. Strain into ice-filled glass, top with seltzer and stir. Garnish with some leftover tarragon (you can’t do that with dry stuff so aren’t you glad you got some now).
You now have a wonderfully sweet drink that’s a bit more complex than a lot of fruity summer drinks you might come across. The tarragon gives it a licorice, almost absinthe flavor to the drink and that balances nicely with the sweet kiwi. Plus, it’s a pretty shade of green that you don’t get unless you’re blending in wheatgrass, and frankly adding wheatgrass tends to be a mistake for most cocktails. Then again, if you have any good wheat grass cocktails, please leave them in the comment section. In the meantime, enjoy your kiwi cooler!