Bring to a gentle simmer, stirring occasionally until sugar is fully dissolved. Simmer gently for 6–8 minutes to extract flavor and soften the fruit — do not boil hard.

Remove from heat and let steep for 15 minutes with the optional mint if using.

Strain the mixture through a fine mesh sieve or cheesecloth, pressing on solids to extract as much syrup as possible. Discard solids.

Stir in 1 tablespoon fresh lime juice to brighten the syrup. Let cool completely, then refrigerate. Syrup will keep 2 weeks refrigerated.

Cocktail

Prep (if using fresh fruit)

If using fresh feijoa or kiwi for extra fruit note, halve and scoop or peel and slice about half of one fruit.

Muddle (optional)

Place the 1/2 fresh feijoa or kiwi in a shaker and gently muddle 4–6 times to release juices and aroma. If you prefer a clear daiquiri, skip muddling and rely on the syrup only.

Add 2 oz Havana 3 rum, 1 oz fresh lime juice, 0.75 oz chilled house kiwi syrup, and 1/2 egg white (if using) into the cocktail shaker.

Dry shake (no ice) vigorously for 10–12 seconds if using egg white to build foam and emulsify flavors.

Add ice (about 1 cup) to the shaker and shake hard for 10–15 seconds until the shaker is well chilled (strain frost forms on shaker).

Double strain into a chilled coupe or a rocks glass over fresh ice (use the 0.5 cup ice for on-the-rocks) using a Hawthorne strainer and a fine mesh strainer to remove bits of fruit and ice shards.

Garnish with a lime wheel or a thin feijoa slice. If you used egg white, tap the lime gently on the foam to release oils and place on top.

Serve immediately. Sip and enjoy the bright, tropical-tart balance.