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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.

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

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

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