Lachlan Lockhart

50 ml (1.75 oz) New Zealand dry gin (or quality dry gin)

22.5 ml (0.75 oz) Fresh lime juice

20 ml (0.67 oz) Passionfruit puree or pulp (unsweetened)

15 ml (0.5 oz) Manuka honey syrup (1:1 honey to hot water)

2 dashes Aromatic bitters (e.g.

Angostura)

2 slices Fresh kiwifruit slices (for muddling)

15 ml (0.5 oz) Marlborough Sauvignon Blanc (float)

1 piece Kiwifruit wheel (garnish)

1 sprig Small mint sprig (garnish)

Chill a coupe. In a shaker, lightly muddle 2 kiwifruit slices with the Manuka honey syrup to release bright green aromatics without over-pulping.

Add gin, fresh lime juice, passionfruit, and bitters. Fill with ice and shake hard for 12–15 seconds until well-chilled and frothy.

Double strain into the chilled coupe. Gently float the Sauvignon Blanc over the back of a bar spoon to create a 'comet tail'. Garnish with a kiwifruit wheel on the rim and a fresh mint sprig.