Name: Kiwi Fresh Fruit Martini
Total time: 4 min
Cuisine: Cocktail
Ingredients: 1 fresh Kiwi fruit (fresh); 60 ml Vodka; 15 ml Bianco/blanco vermouth; 5 ml Kiwi sugar syrup

Ingredients

1 fresh

Kiwi fruit (fresh)

2 fl oz

Ketel One Vodka

¹⁄₂ fl oz

Strucchi Bianco Vermouth

¹⁄₆ fl oz

Monin Kiwi Syrup

How to make

Glass

Prepare

Select and pre-chill a MARTINI GLASS.

Cut kiwi fruit in half and then cut a slice from one side and set aside for garnish.

Method

Using a spoon, scoop the flesh from both halves of cut kiwi fruit into base of shaker and MUDDLE.

Add other ingredients and SHAKE with ice.

FINE STRAIN into chilled glass.

Garnish

Garnish with kiwi fruit slice on rim.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Alcohol content:

We don't have enough information to calculate the alc./vol., but based on known ingredients, this recipe contains at least:

20.8 grams of pure alcohol

Allergens:

Recipe contains the following allergens:

Bianco/blanc/blanco vermouth — Sulphur Dioxide/Sulphites

Review

Fresh juicy kiwi fortified with clean grainy vodka and delicate herbal notes from the vermouth. A spoon of kiwi syrup amplifies the kiwi flavour without adding the perception of sweetness to this fruitini. (If your kiwis are good and ripe, this recipe also works well using standard rich sugar syrup in place of kiwi syrup.)

Gallery

Kiwi Fresh Fruit Martini lifestyle image

Comments & Discussion

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Nathalie 4w

Kiwi, gin, yuzu syrup, and a touch of grapefruit cream did the trick for me. Fruity, but with the soul of a martini.

Alasdair MacDonald 4y

So, maybe what we need here, is Kiwis, mashed and strained, add Spirit and Liqueur and Juice, shake with ice and see what we get! I love this website because it inspires. Truely.

Simon Sedgley Premium Member 6w

We ran the Kiwi fruit through our electric juice extractor. It's a beast that will give you juice from a carrot or celery stick, maybe even a potato (we haven't tried that yet). No fuss and gave us 30ml juice for the cocktail. In which case we felt at liberty to go just with simple syrup. And we didn't worry too much about the straining...we don't think it is worth the faff. We love it and look forward to tinkering with a Tequila variant.

Alasdair MacDonald 4y

My problem is after a lifetime of Marmite abuse and a couple of decades of smoking my palette is not what it should be and I find vodka a very difficult spirit in cocktails as it adds nothing... unlike Gin which brings all sorts of flavours or Rum which has a complexity of it's own. Maybe I will try this recipe with Gin, or, I wonder, if we were to add something like Gren Chartreuse or Absinthe or Falurnam in small doses or Grand Marnier or Benedictine or something just to add layers in there

Alasdair MacDonald 4y

Ok, gave this a go as we had a pile of Kiwis in the bowl...I agree with Vincent, the vodka was lost, so I tried adding a Lime to sort of bring the whole thing together and I didn't add sugar; this was better. The main prblem seemed to be in mushing up the fruit sufficiently and then being able to strain it to avoid a glass of alcoholic fruit pulp. the straining process took a LONG time using a hawthorn and a fine strainer. I wonder is there a way of extracting the juice first and then using that

Vincent Dufour 6y

I tried "the kiwi cocktail (simple) and thought the alcool taste was missing a bit, I may try this one with some cinzano Bianco, the taste might be more intense. Plus, maybe the fruit was a bit too ripe. As the kiwi Tate was dominating all, I couldn't even taste the sugar syrup I added