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DR.
GONZO'S KIWIFRUIT DEBAUCHERY
- Recipe courtesy of Chef Mark Brand of Chambar Restaurant
 INGREDIENTS:
Lemongrass
Infused Gin
1
bottle (750 ml) Gin
2 stalks fresh lemongrass
METHOD:
- Cut
lemongrass in half lengthwise exposing inner leaves.
- Drop
into the bottle of gin and infuse for 72-96 hours, tasting
as you go. The gin should be flavored but not bitter from
the infusion.
INGREDIENTS:
Candied
Kiwifruit Chips (optional, for garnish)
1
cup (237 ml) water
1 cup (237 ml) sugar
6 ZESPRI® GREEN or GOLD Kiwifruit
METHOD:
- Combine
water and sugar in a small saucepan and simmer until dissolved;
set aside to cool in a shallow bowl.
- Slice kiwifruit, skin
on, thinly and soak in the sugared water, refrigerated, for
6-8 hours.
- Lay kiwifruit slices on parchment lined baking tray
and bake at 220?F (104?C) for 1 hour until crispy but not
brown.
- Remove and store in a cool, dry place.
INGREDIENTS:
Kiwifruit
Debauchery Cocktail
1
ZESPRI® GREEN or GOLD Kiwifruit
1 lime, quartered
1 tsp (5 ml) sugar
2 oz (56.8 ml) lemongrass infused gin
2 oz (56.8 ml) passion fruit nectar
METHOD:
- Cut
kiwifruit in half and scoop contents with a spoon into cocktail
shaker.
- Add three lime wedges and the sugar.
- Muddle until
juices are mixed and released from fruit.
- Add the gin, and
passion fruit nectar.
- Shake all ingredients with ice and strain
into ice-filled rocks glass.
- Garnish
with candied kiwifruit chips and lime wedge.
Prep time:
5 minutes
Infusion time: 3 days
Makes: 1 cocktail
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