Here is a refreshing and healthy mocktail to sip during the hot and humid summer months. It will require some prep time and overnights, but a great addition to your pool party or outdoor event. It is easy to turn this drink into a ‘cocktail’ by following the instructions below. Enjoy!
Ingredients:
- 0.5 ounces of freshly squeezed pineapple juice, from a can, or freshly squeezed pineapple chunks
- 1 ounce of coconut water
- 4 ounces or 1/2 cup of quality ginger ale, like Fever-Tree
- 2 kiwi wheels to decorate
- 1 pineapple leaf to decorate
- ice cubes
- Optional – for cocktail, add 1 ounce of Parrot Bay Coconut Rum and reduce ginger ale to 3 ounces
Kiwi Shrub:
- 12-15 kiwi, peeled and quartered (more or less kiwis depending on size of party/adjust sugar and vinegar accordingly)
- 2 cups of sugar
- 1.5 cups of apple cider vinegar
Instructions:
- To make the kiwi shrub, add the kiwi and sugar to a mixing bowl and mix well. Cover and chill in the fridge for 1 hour.
- Muddle the mixture, replace the cover, and refrigerate overnight.
- Strain the mixture and add the vinegar, shake well, and refrigerate overnight. Strain through a cheesecloth of handheld strainer into a clean jar.
- When ready to serve, place 1 ounce of the kiwi shrub into a cocktail shaker with the pineapple juice, coconut water, ice cubes. If making a cocktail, add 1 ounce of Parrot Bay Coconut Rum.
- Strain into a highball glass or 12 oz glass or cup filled with ice. Top off with ginger ale and gently stir.
- Garnish with kiwi wheels with or without skin and pineapple leaf (optional) and serve immediately. Store leftovers in fridge up to 1 month.
Cheers,
Michael
