Kiwi Collins Recipe

Make kiwi purée

Place the chopped ripe kiwi in a blender or small food processor. Pulse until smooth, about 10–15 seconds. If you prefer a very smooth texture, blend 20–30 seconds. You should have roughly 1.5 ounces of purée per 1.5 cups, but measure by volume if needed.

Optional — strain: If you want a silky cocktail with no seeds, press the purée through a fine-mesh sieve into a container using the back of a spoon. Reserve the strained purée. If you like texture and visual seeds, skip straining.

Combine liquids: In a cocktail shaker, add 1.5 oz (approximately) of the kiwi purée, 1 oz fresh lemon juice, and 0.75 oz homemade simple syrup.

Add gin: Pour 2 oz New Amsterdam Gin into the shaker with the kiwi-lemon-syrup mixture.

Shake: Fill the shaker with ice, cap, and shake vigorously for about 10–12 seconds until the shaker is chilled and slightly frosted. This chills and dilutes the mix to integrate flavors.

Prepare glass: Fill a Collins or highball glass with fresh ice (about 1 cup).

Strain: Double-strain the shaken mixture into the prepared glass over ice to remove pulp and additional seeds (use a Hawthorne strainer and a fine-mesh strainer if you strained earlier and want extra clarity).

Top with soda: Gently top the drink with 3 oz chilled club soda. Stir once gently with a bar spoon to combine—do not over-stir to keep fizz.

Garnish and serve: Cut a kiwi wheel and/or a lemon wheel or twist. Slide the kiwi wheel onto the rim and float the lemon twist on top, or skewer both on a pick. Serve immediately with a straw.

Optional adjustments: Taste and, if you prefer it sweeter, add 0.25 oz more simple syrup; for brighter acidity add 0.25 oz more lemon juice. If using unstrained purée, expect more texture and adjust syrup to balance.