This Kiwi Chartreuse Daiquiri was mainly inspired by some perfectly ripe kiwis rolling around in the bottom drawer of my fridge. I happen to really like kiwis, but my kids run screaming at the sight of all those seeds. I think they've also been burned by some sour, underripe kiwi slices in the past.
Ripe kiwis, on the other hand, can be glorious. You definitely want to let them ripen before making this drink! Otherwise, you won't get that subtle sweetness and any kiwi flavor will be lost.
This daiquiri is jazzed up a bit with addition of green Chartreuse. I love this liqueur, but it's definitely not for everyone. It has a really strong herbal punch to it, so you can play around with adding less if you want something more subtle.
In this recipe, I muddle the kiwi with superfine sugar. This will help break up the kiwi pulp as well as add sweetness. Since the granules are smaller than regular sugar, though, they will dissolve a lot more quickly and you won't be left with grains at the bottom of your drink.
If you can't find superfine in the store, I recommend blitzing some sugar in a blender or food processor and keeping it on hand. It comes in handy when you forget to make simple syrup!
I really loved this drink, and the green color is so striking! It would be perfect for St. Patrick's Day. At least, it'd be perfect for me. My husband will be busy drinking Warheads Green Apple beer.
Kiwi Chartreuse Daiquiri
- Cocktail shaker
- Chill two cocktail glasses (I used coupe glasses).
- Add 4 kiwi slices along with the superfine sugar to a shaker and muddle until the sugar is dissolved.
- Add the lime juice, Chartreuse and rum to the shaker, and fill with ice.
- Shake until chilled, about 15-20 shakes.
- Strain into the cocktail glasses. If you want less fruit pulp, you can double strain it through a fine mesh strainer as you pour it into the glass.
- Garnish with kiwi slices.