Often called the Chinese gooseberry, the first kiwifruit plants were introduced to New Zealand more than 100 years ago by Mary Isabel Fraser, the principal of Wanganui Girls’ College. We honor her contribution to this drink by naming it after the school on New Zealand’s north island. The spirit bases are both produced from sugar cane. This recipe serves 8. Mocktail version notes below.
4 kiwifruit, peeled
4 large strawberries, hulled
1 large orange, peeled
2 ounces dark rum
2 ounces cachaca
Chop the kiwifruit, strawberries and orange, and put all through a juicer. In a large pitcher, mix the juiced fruit, squeeze in the lime, add the spirits and stir. In an ice-filled old-fashioned glass, add 2 ounces of the mix and top with 2 ounces of mild ginger ale.
Mocktail version: Leave out the rum and cachaca, add the juice of an additional lime, and top with at least 6 ounces of mild ginger ale. Adjust ginger ale to taste.
Tasting notes: The cocktail is complex, fruit forward and bright.
Tomorrow: Creamy magnolias
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