Counter Weight Bright Wave Recipe

Prepare purée

Halve and peel the lacto-fermented kiwi. Place the kiwi flesh in a blender or small food processor with the pandan (if using fresh, chiffonade one small leaf and add; if using paste, add 1 tsp), the simple syrup, and lime juice. Pulse until smooth, then strain through a fine-mesh sieve into a small bowl to remove seeds and fibrous bits. Yield should be roughly 0.75–1 oz of smooth purée. Chill while assembling the cocktail.

Muddle tarragon

In a cocktail shaker, gently slap 4 of the tarragon leaves between your palms to release aromatics, then add them to the shaker. Lightly muddle once or twice—do not over-muddle to avoid bitterness; just bruise to release oils.

Combine base ingredients

Add the Brennivin (1.5 oz), Midori (0.5 oz), Branca Menta (0.25 oz), the chilled fermented kiwi-pandan purée (about 0.5–0.75 oz), and the simple syrup from the purée recipe if additional sweetness is desired (adjust up to 0.25 oz more). Add 4–6 large ice cubes to the shaker.

Shake

Vigorously shake for 12–18 seconds until the shaker is well-chilled and slightly frosted. This integrates the viscous purée with the spirits and tarragon aromatics.

Double-strain into glass

Double-strain the mixture (through a Hawthorne and a fine mesh) into a chilled highball or Collins glass filled with fresh ice, leaving room for the beer and Vinho Verde topper (about 1.5–2 oz space).

Top with Vinho Verde and IPA

Gently pour Vinho Verde (2 oz) down the side of the glass, followed by the IPA (2 oz). Pour slowly so the sparkling wines & beer layer lightly and preserve effervescence. Give the glass one very gentle stir (1 turn) to marry the top liquids with the spirit base without flattening carbonation.

Slap the remaining 2 tarragon leaves between your palms to open their aroma and rest them upright or laid across the glass. Garnish with a thin kiwi wheel on the rim if desired. Serve immediately so the effervescence is lively.