Kiwifruit & ginger highball

Name: Kiwifruit & ginger highball
Prep time: 15 min
Total time: 15 min
Yield: Serves 1
Cuisine: Modern New Zealand
Ingredients: 2 thin 10cm-long spears ginger; 1/2 kiwifruit, peeled and roughly chopped; 15 millilitre sugar syrup (sugar syrup is always 1:1 sugar and water unless specified); 45 millilitre tromba tequila; 30 millilitre lime juice; 2 dashes hot sauce (hop zombie hot sauce has heat plus the added flavour of hops); ice; ginger ale (all good gingerella)

Kate Rose from Mea Culpa shares her take on a kiwi highball. Photography by Mike Rooke.

Oct 30, 2015 3:44am

Serves 1
15 mins preparation

ingredients

Kiwifruit & ginger highball
- 2 thin 10cm-long spears ginger
- 1/2 kiwifruit, peeled and roughly chopped
- 15 millilitre sugar syrup (sugar syrup is always 1:1 sugar and water unless specified)
- 45 millilitre tromba tequila
- 30 millilitre lime juice
- 2 dashes hot sauce (hop zombie hot sauce has heat plus the added flavour of hops)
- ice
- ginger ale (all good gingerella)

method

Kiwifruit & ginger highball
- 1
  Dice 1 ginger spear and muddle with kiwifruit and sugar syrup in the bottom of a cocktail shaker. Add tequila, lime juice and hot sauce and shake hard with ice.
- 2
  Fill a highball glass with ice and strain over the drink. Top up with ginger ale and garnish with remaining ginger spear.

notes

Shake it ’til you make it - you’ll know when to stop shaking as the cocktail shaker will be iced up on the outside. Get the liquid off the ice as soon as possible otherwise the drink will over dilute and become watery and flavourless.