Northern Italy, in the past 30 years, has become the world’s second largest grower of kiwi fruit; China, where the fruit originated, is first. This wasn’t even on our radar! So, maybe Marco Polo did get something in return for sharing the secret of noodle making with the Chinese. This recipe is a Negroni derivative. A good source for kiwi syrup is Monin, makers of a wide range of drink flavorings.
2 ounces of gin
1/2 ounce kiwi syrup
1/2 ounce sweet vermouth
Pour all the ingredients into a mixing glass with several ice cubes. Stir evenly until combined and chilled. Strain into a chilled cocktail glass. Garnish with a slice of peeled kiwi fruit.
Want to know more? E dunque!
Tasting notes: Bright and kicky, not as sweet as it sounds.
Tomorrow: Le Weekend
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