Name: Kiwi Blossom
Total time: PLACEHOLDER
Ingredients: ½ kiwi , quartered, plus kiwi slice for garnishing; 1 (1-inch) piece English cucumber , quartered; 1½ ounces recipe (see note); 1 ounce vodka; ½ ounce recipe; ¼ ounce lemon juice; 3 ounces seltzer , chilled

Why This Recipe Works

Muddling proved a great way to unlock the cucumber and melon's flavors. Initially we liked the idea of not straining the drink so that the flesh of the fruit could add a little body. But the kiwi seeds were everywhere (there can be as many as 1,500 in a single fruit!), so we strained them out (it's fine if a few seeds make it through the strainer). We thought this the perfect cocktail for showcasing our homemade Jasmine Liqueur: Its heady, deeply fragrant aroma perked up the delicate, balanced combination of cucumber and kiwi. And like kiwi, the jasmine plant originally comes from China. We found we needed to cut the intense liqueur with a little vodka to keep its strong floral qualities from overwhelming the mild fruits. We finished with a splash of seltzer to further lighten this kiwi-hued cocktail that seems so perfect for hot summer days.

Before You Begin

Garnish with a cucumber slice in addition to the kiwi slice, if desired. To make our Jasmine Liqueur, use this recipe and replace the lavender flowers with jasmine flowers.

Instructions

Add kiwi and cucumber to base of cocktail shaker and muddle until broken down and all juice has been expressed, about 30 seconds. Add liqueur, vodka, simple syrup, and lemon juice, then fill shaker with ice. Shake mixture until just combined and chilled, about 5 seconds.

Strain cocktail into chilled collins glass half-filled with ice. Add seltzer and, using bar spoon, gently lift jasmine mixture from bottom of glass to top to combine. Top with additional ice and garnish with kiwi slice. Serve.