Velvet Bloom Recipe

Add 3 peeled and chopped kiwis, 3 oz sugar and 3 oz water to a small saucepan. Heat over medium-low heat, stirring occasionally, until sugar dissolves and mixture is gently simmering (about 4–6 minutes). Do not boil vigorously — you want softening and flavor extraction.

Remove from heat and let steep 10 minutes to extract maximum kiwi flavor. If using, stir in 0.25 oz fresh lime juice after removing from heat.

Strain through a fine-mesh sieve or cheesecloth, pressing solids to extract syrup. Cool to room temperature. Refrigerate in a sealed container for up to 7 days. Yields roughly 6 oz of kiwi syrup.

Prepare glass

Chill a coupe or Nick & Nora glass in the freezer or fill it with ice water while you mix the cocktail.

In a cocktail shaker, add 2 oz blanco tequila, 0.5 oz ginger liqueur, 0.25 oz Espelette pepper liqueur, 0.75 oz fresh lime juice, 0.5 oz kiwi syrup and 0.5 oz egg white (if using). Note: the recipe lists Kiwi Sunrise tequila as a menu item — if you have a kiwi-infused tequila, you can substitute 2 oz of that for the blanco tequila and omit the separate kiwi syrup or reduce its amount by half; the provided proportions assume regular blanco plus syrup.

Dry shake (no ice) vigorously for 15–20 seconds if using egg white. This helps build a silky foam and integrate ingredients. If not using egg white, you can skip the dry shake.

Add plenty of ice to the shaker and shake energetically for 12–15 seconds until the shaker is well-chilled and slightly frosted.

Dump any ice or water from the chilled glass and double-strain the cocktail into the coupe or Nick & Nora glass using a Hawthorne and fine mesh strainer to remove ice shards and pulp for a smooth texture.

Garnish with a thin kiwi wheel floated on the foam or the rim, and finish with a small pinch of ground Espelette pepper lightly dusted over the foam or kiwi slice to give a subtle smoky heat aroma.

Serve immediately.