Now. THIS is my kind of eating green.
Okay, drinking green. Who needs green juice?
(Wait. Me. I definitely do. Like times ten.)
This is my green juice?
Um, this is definitely one of my favorite times of the year. Coming on up… we have Kentucky Derby season and Cinco de Mayo. TWO of the best food and cocktail holidays, usually celebrated on the same weekend. Eeeeep. Hello, fabulous food. I already have about thirteen billion recipes I want to share with you so I need to figure out how to pare it down to, like, seven.
They are made and eaten and spoken for and done. I’m pumped!
Would you be offended by not-so-boring oven nachos? They make a mighty good sidekick to this margarita.
Ooookay first. Let’s talk about these little balls of love known as kiwi berries. OH MY GOSH. I adore them. They are sweet and wonderful and the perfect size. They taste FANTASTIC. Sweet little balls of kiwi joy. And there is no annoying peeling of the fuzz (no, no matter what you tell me, I CANNOT eat the fuzz) and they are poppable – right into your mouth.
Mine were on a display near the kiwi in Whole Foods and while they seem to be in season in the autumn months, a quick google told me that they also have a short lifespan in the spring. Who knew?
I wonder what Jeeves would say. Back in the day, waaaay before google (cavemen days, obvi), Ask Jeeves was the only search engine I would use.
I asked Jeeves all the things in college. Trust me. Like you don’t even want to know.
(Apparently it’s now just “ask dot com” and Jeeves is no more. What the heck?)
How syrupy and green and fabulous is this? Do seeds freak you out? I find kiwi seeds to be quite inoffensive, but if you’re reeeeally not into them, just finely strain it! Boom.
I made these margaritas with my favorite recipe, using an easy kiwi simple syrup just like I do with strawberry and peach. You totally don’t NEED the kiwi berries, they are just super adorable in the drink. Right?
Regular old kiwis will certainly do and that’s what I used for the syrup. EASY.
Pro tip: make a huuuuuge batch of syrup and keep it in your fridge all weekend for kiwi mojitos! Maybe kiwi juleps?! Kiwi gin fizzes? The answer is D. All of the above.
I could drink the syrup with a spoon.
I also have a recipe for a kiwi cucumber gin fizz in my cookbook. Uh huh. Let’s drink all the dranks together. Woohoo!
- 2 ounces Grand Marnier
- 1 1/2 ounces Tequila, I prefer silver
- 2 ounces lime juice
- 2 1/2 ounces kiwi simple syrup
- lime + fresh kiwi or kiwi berries for garnish
- coarse salt for the rim
- 4 kiwi fruit, peeled
- 1/2 cup sugar
- 1/2 cup water
- Rim the ridge of your glass with a lime wedge and dip in a mix of coarse salt. Fill the glass with ice – I am really into crushed ice at the moment. In a cocktail shaker, combine the tequila, grand marnier, kiwi simple syrup and lime juice with ice, and shake for about 30 seconds. Pour over ice and squeeze in lime slices and add a few kiwi berries or kiwi chunks.
- Add the kiwi fruit to a food processor and blend until pureed. Combine the sugar and water in a saucepan and bring to a boil, whisking until the sugar dissolves. Turn off the heat and let the mixture cool. Once cool, add it to the food processor with the kiwi and blend until you have kiwi syrup! This can be stored in the fridge, sealed well, for a week or so.
- This recipe can be easily doubled, quadrupled, etc. Since everyone’s tastes differ, add simple syrup 1/4 cup at a time and go by your taste. I also suggest buying the lime juice if you plan on making a pitcher (or 2) considering you’d have to squeeze a billion limes to get enough juice.
I wanna hug those berries.