Confessions of a Mask
Saved by 3 People
About this Cocktail

For the Cocktail Lab at Earl's in Boston, I crafted a kiwi fruit syrup. As I contemplated the soft fruit notes of kiwi fruit, I latched onto Genever as a base for it often pairs well with other fruit flavors such as rhubarb, peach, and pear. To balance the sweet, I paired the syrup with lemon juice, and to accent the Genever's botanicals, I added a hint of absinthe (or Herbsaint). My menu that week had a literary angle, and I named all of the drinks after Yukio Mishima novels. This one I dubbed Confessions of a Mask after the first book I ever read from that author, and I shaped the garnish into a mask to link it back to the name.

  • 2 oz Bols Genever
  • 1/2 oz Kiwi Fruit Syrup (*)
  • 1/2 oz Lemon Juice
  • 10 drop Absinthe or Herbsaint

Shake with ice, strain into a glass, and garnish with a floated lemon peel mask.

(*) Per peeled and chopped kiwi fruit, blend with 1/2 oz water, fine strain, and mix with an equal amount of sugar. Dissolve sugar by stirring without heat.


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