Cocktail of the week: Maré’s kiwi caipirinha – recipe

This tropical, vibrant drink is our most popular cocktail, perhaps because it’s a twist on something familiar. Rather than building it in the glass with crushed ice, as for a traditional caipirinha, this is shaken so that the kiwi jam is mixed into the drink more thoroughly.

Kiwi caipirinha

Serves 1

For the kiwi jam
3 kiwi fruit
3 tbsp sugar
3 tbsp lemon juice

For the drink
50ml silver cachaça
50ml kiwi jam (see above and method)
25ml fresh lime juice, plus a lime wedge to garnish
1 splash 1:1 sugar syrup, to taste
2 dashes 20% saline solution (that is, 1 part sea salt dissolved in 5 parts water)

First make the jam. Peel the kiwis, then blend the flesh to a pulp. Scrape into a saucepan, add the sugar and lemon juice, then heat gently over a low heat for about 10 minutes, until jammy. Decant into a clean jar, seal and store in the fridge, where it will keep for about four days (use any excess to make more caipirinhas, or spread it on your morning toast).

To build the drink, measure all the ingredients into a shaker filled with ice and shake hard until very cold. Single strain into a tumbler filled with fresh ice, garnish with a big wedge of lime (or, if you’re feeling fancy, a slice of dehydrated kiwi) and serve.