TIts vibrant, tropical drink is our most popular cocktail, perhaps because it’s a twist on something familiar. Instead of building it in a glass with crushed ice, as in a traditional caipirinha, it is shaken so that the kiwi jam is mixed into the drink more thoroughly.
Kiwi Caipirinha
serves 1
For kiwi jam
3 kiwi fruit
3 tablespoons sugar
3 tablespoons lemon juice
To drink
50ml of silver cachaça
50 ml of kiwi jam (See above and method)
25 ml of fresh lemon juicePlus a slice of lemon for garnish
1 splash 1:1 sugar syrupaccording to taste
2 dashes 20% saline solution (i.e. 1 part sea salt dissolved in 5 parts water)
First make the jam. Peel the kiwis, then mash their flesh until you get a paste. Place in a saucepan, add the sugar and lemon juice, then heat gently over low heat for about 10 minutes, until thickened. Pour it into a clean jar, seal it and store it in the fridge, where it will keep for about four days (use any excess to make more caipirinha, or spread it on toast in the morning).
To prepare the drink, measure all ingredients into a shaker filled with ice and shake vigorously until very cold. Strain into a glass filled with fresh ice, garnish with a large wedge of lemon (or, if you wish, a slice of dried kiwi) and serve.
Jake Garstang, Restaurant Manager and Sommelier, TidesHove, East Sussex
