Kiwi Daiquiri Recipe
white rum, kiwi puree, Strega liqueur, Acqua di Cedro, lime juice, limoncello foam.
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Ingredients
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Cocktail Base
Limoncello Foam (topping)
Garnish
Method
Cocktail Base
Prepare kiwi puree
Peel and chop 1 large ripe kiwi (about 1.5 oz of flesh). Place in a blender and blitz until smooth. Strain through a fine mesh sieve into a small bowl pressing with the back of a spoon to yield a smooth puree, discarding seeds and fibrous bits. Measure 2 oz of the strained puree.
Combine ingredients
In a cocktail shaker, add 2 oz white rum, 2 oz strained kiwi puree, 0.75 oz fresh lime juice, 0.5 oz Strega liqueur, and 0.5 oz Acqua di Cedro. Add a generous scoop of ice (about 1 cup).
Dry shake then wet shake
If using fresh kiwi and aquafaba in foam later, first perform a brief dry shake (no ice) of the cocktail ingredients for 5–7 seconds to incorporate. Then add ice and shake vigorously for 12–15 seconds until the shaker is well chilled and slightly frosted.
Double strain
Double strain the contents into a chilled coupe or Nick & Nora glass using a Hawthorne and fine mesh strainer to remove ice shards and kiwi fibers. Set glass aside for the foam.
Limoncello Foam (topping)
Combine foam ingredients
In a separate mixing tin or small container, combine 1 oz limoncello, 0.5 oz aquafaba (or pasteurized egg white), 0.25 oz simple syrup, and 0.25 oz fresh lemon juice.
Dry shake for foam
Seal and dry shake vigorously (no ice) for 20–30 seconds to build a stable foam. If using aquafaba this will generate a glossy foam; if using egg white, dry shaking is essential for emulsification.
Ice shake to chill
Add a small amount of ice (a few cubes) to the foam mixture and shake again for 8–10 seconds to chill slightly and tighten the foam. Quickly fine-strain the foam into a small measuring cup or spoon.
Top the cocktail
Using a spoon, gently float a 1/2 to 3/4-inch layer of limoncello foam on top of the strained kiwi daiquiri. The foam should sit on the surface as a bright, aromatic cap.
Garnish & Finish
Garnish the foam with a thin kiwi wheel placed on the edge of the glass and optionally a small mint sprig. Lightly grate a pinch (about 1/4 tsp) of lemon zest over the foam for added aroma.
Serve immediately while foam is fresh and aromatic. Yield: one cocktail.