Kiwi isn't the first fruit most professional and home bartenders think to use in whisky cocktails, but pair it with the right whisky, and you may start using it more often.
“Kiwi's acidity and tropical brightness give whisky an angle it does not usually get—it highlights the fruit in the spirit without muting it,” says Alberto Battaglini, owner and barman at PONY Cocktails + Kitchen in Santa Ynez, California. “And with something as subtle as Toki, kiwi brings out the best, especially when lifted by herb and citrus.”
His Kiwi Sour showcases all of this nuance. It starts with floral softness from the whisky, then the tart kiwi and fragrant yuzu snap into focus. The foam brings a final hit of herb and citrus perfume. “The drink is clean yet layered; refreshing yet deep,” Battaglini says. “It drinks light but leaves a lasting note.”
Kiwi Sour
- 2 oz. Suntory Toki (or other Japanese blend)
- 1 oz. yuzu juice
- 1 shiso leaf
- 1/2 oz dense kiwi syrup (recipe below)
- 1/2 oz. egg white or vegan foamer
- salt and kiwi wheel for garnish
Rim a Martini glass with salt. Add all ingredients to a cocktail shaker with ice. Shake for 30 seconds. Double strain into prepared glass and garnish with kiwi wheel.
Dense Kiwi Syrup
- 2 kiwis, peeled and chopped
- 1/2 cup sugar
- 1/4 cup water
Combine all ingredients in a saucepan over medium heat. Bring to a gentle simmer and cook for 8 to 10 minutes. Mash thoroughly while heating. Strain through a fine sieve or cheesecloth into a nonreactive container, then cool. Keep refrigerated for up to 7 days.
