Kiwi Shrubarita
- 680 g (1½ lbs) kiwis, peeled and sliced
- 2 lemon slices
- 1 rosemary sprig
- 250 mL (1 cup) sugar
- 250 mL (1 cup) Champagne vinegar
KIWI AND ROSEMARY SHRUB SYRUP
- Crushed ice
- 120 mL (4 oz) tequila blanco
- 105 mL (3½ oz) Kiwi and Rosemary Shrub Syrup
- 30 mL (1 oz) Grand Marnier
- ½ fresh lime, juiced
- Lemon slices, kiwi slices and fresh rosemary, for garnish
Prepare the Kiwi and Rosemary Shrub Syrup: Place all ingredients in a 1-L (quart-size) glass jar. Seal and let stand for 24 hours in a cool, dry place, shaking occasionally to fully dissolve the sugar. Strain the mixture through a sieve. The syrup can be stored in a clean glass jar at room temperature (or refrigerated) for up to 3 weeks. Makes enough syrup for 4 to 6 drinks.
Fill a mixing glass one-third full with crushed ice, tequila, shrub syrup, Grand Marnier and lime juice. Cover and shake for 10 seconds. Strain into a glass filled with crushed ice. Garnish each glass with a lemon slice, a kiwi slice and a rosemary sprig. Makes 4 servings.
Note: To enjoy as a non-alcoholic beverage, fill a 355-mL (12-oz) glass with ice, add 60 mL (2 oz) of shrub syrup and top it off with club soda.
Shop these ingredients and more at your local Costco warehouse.
Find a Warehouse