Spring is in the air. Plants are budding, birds occupy the trees each morning in droves, and the temperature outside has slowly begun to climb. I've already said it, and I'll say it again, I love when the seasons begin to change, the death of one and birth of another. Spring is likely my favorite. The color, the warmth, the sun, and the sweet smell. It's perfect.
In honor of this change, our hostess for my cooking clubs dinner this March, miss Ashley, chose the theme of green. Our dinner this Saturday falls smack dab between St Patties day and the Spring equinox. Ashley had only one (very good) stipulation; no artificial coloring. I've got the pleasure of serving my gourmet girls the cocktail and the appetizer course. I knew immediately that I wanted to make kiwi cocktails, complete with kiwi juice and pulp. Would it be green enough? I wondered. Clearly, green is not an issue. I amped this mixture up a bit by adding a splash of fresh lime and pineapple juice, finishing each drink with Dry Lemongrass soda. Refreshing, slightly sweet, tropical, light, and bubbly. Just about as perfect as a libation can get.
Wondering what I've got up my sleeve for appetizer? Stay tuned!
The Kiwi Cocktail
4 oz Belvedere Vodka
6 oz kiwi juice (see note)
3 oz pineapple juice
1 oz fresh lime juice
Lemongrass Dry Soda
1. In a cocktail shaker full of ice add vodka, kiwi, pineapple, and fresh lime juice. Shake well.
2. Pour mixture into two cocktail glasses of your choice full of ice with a tablespoon or two of kiwi pulp.
3. Top off with lemongrass soda, or sparkling water.
4. Sip and savor.
Note: For this recipe I used four kiwis, food processed them, and strained the juice using a sieve. This gave me about 3/4 cup kiwi juice and plenty of pulp.