This drink was created by London Barman Oskar Kinberg for his now defunct bar Oskar’s Bar which was in the basement of the Michelin Star restaurant Dabbous. Never fear though! You guys can go taste his drinks at his second concept with Chef Ollie Dabbous, Hide which is located in the Mayfair area of London.

I also totes forgot to tell you all about what Meadowsweet syrup is in the video so please read about it here:
This recipe contains a syrup made from Meadowsweet also known as Mead Wort which is a perennial herb which grows in damp meadows. It grows natively in Europe and Western Asian and has also now been introduced to North America. It is mainly dried and used for tea and is used medicinally for many maladies such as Bronchitis, Upset Stomach and Heart Burn. It is very close in flavor profile to Chamomile with a light herbal and slightly sweet finish which goes really well with creamy flavors but also has the ability to sharpen flavors such as green apple.

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Here’s links to the tools I use in this episode:
Barfly Copper Measuring Cup
Barfly Shaking Set (Gold)
Barfly Hawthorn Strainer
Barfly Fine Strainer
Wood Muddler
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A Fistfull of Dollars

A Kiwi Cocktail

5 from 1 vote

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Servings 1 Cocktail

Ingredients

 

• 2 oz Cachaça Still Strength
• .75 oz Meadowsweet Syrup
• .375 oz Lime Juice
• 1 Kiwi

Garnish

• Kiwi Slice

Glassware

• Coupe

Instructions

 

• Add ingredients to Tin
• Add Kiwi Fruit Note: You can remove the skin of the Kiwi if you prefer
• Muddle Kiwi with the alcohol
• Add shaking ice
• Shake 8-10 seconds
• Fine Strain into chilled coup
• Garnish with Kiwi Slice

Notes

To make Meadowsweet Syrup:

• Bring 8oz (200ml) simple syrup to a boil
• Turn the heat off and add 20g Meadowsweet
• Place in a jar and let steep 24 hours.
• Pass through a Chinois or Nut Bag. 

Keeps in refrigerator for 2 weeks.

Keyword cachaca, kiwi, lime cordial, meadowsweet syrup