Maré's Kiwi Caipirinha: A Tropical Twist on a Classic Cocktail
This week's featured cocktail is Maré's kiwi caipirinha, a vibrant and tropical livener that puts a unique spin on the traditional Brazilian favorite. Originating from Maré in Hove, East Sussex, this drink has gained popularity for its familiar base of cachaça and lime, enhanced with an intriguing kiwi jam twang that adds a fresh, fruity dimension.
Why This Cocktail Stands Out
Unlike the classic caipirinha, which is typically built in the glass with crushed ice, Maré's version is shaken to ensure the kiwi jam is thoroughly mixed into the drink. This technique creates a smoother, more integrated flavor profile, making it a refreshing choice for any occasion. The combination of silver cachaça, zesty lime juice, and homemade kiwi jam results in a balanced and invigorating beverage that appeals to both cocktail enthusiasts and casual drinkers alike.
Recipe for Kiwi Caipirinha
For the Kiwi Jam:
- 3 kiwi fruit
- 3 tbsp sugar
- 3 tbsp lemon juice
For the Drink:
- 50ml silver cachaça
- 50ml kiwi jam (see method below)
- 25ml fresh lime juice, plus a lime wedge for garnish
- 1 splash of 1:1 sugar syrup, to taste
- 2 dashes of 20% saline solution (1 part sea salt dissolved in 5 parts water)
Preparation Steps
First, prepare the kiwi jam. Peel the kiwis and blend the flesh into a pulp. Transfer the pulp to a saucepan, add the sugar and lemon juice, and heat gently over low heat for about 10 minutes until it reaches a jammy consistency. Pour the jam into a clean jar, seal it, and store in the refrigerator, where it will keep for approximately four days. Any leftover jam can be used for additional cocktails or as a spread for toast.
To assemble the cocktail, combine all the drink ingredients in a shaker filled with ice. Shake vigorously until the mixture is very cold. Strain the contents into a tumbler filled with fresh ice. Garnish with a large wedge of lime or, for a more elegant presentation, a slice of dehydrated kiwi. Serve immediately and enjoy the tropical flavors.
This recipe was developed by Jake Garstang, restaurant manager and sommelier at Maré in Hove, East Sussex. It showcases how simple ingredients can be transformed into an exceptional cocktail experience.
