In conversation with Van Ongevalle, I also learned that he is co-founder of Vittal Academy Belgium, "an organization that promotes alcohol-free cocktails." He hosts workshops and is often a guest bartender at other popular European bars so if you are traveling, you may come across him and if this recipe is any indication, it would be a great drinking experience.
One note that may trip some of you up on this recipe: the syrup is really easy to make. Use this cardamom syrup recipe as a guide to create it. Simply replace the cardamom with a mixture of star anise, cinnamon, and Sarawak pepper. This last ingredient is a specialty peppercorn from Malaysia and worth finding, not only for this drink but for other culinary uses as well.
Prep Time: 5 minutes
Total Time: 5 minutes
Yield: 1 Drink
- 1/2 of a kiwi fruit
- 3/4 ounce (20 ml) homemade star anise/cinnamon/Sarawak pepper syrup
- 1 ounce (30 ml) lime juice
- Dash of aromatic bitters
- 2 3/4 ounces (80 ml) cloudy apple juice
- 1/2 ounce (15 ml) egg white
- Star anise for garnish
- Muddle the kiwi and syrup in a mixing glass.
- Add the other ingredient and dry shake (no ice).
- Add ice to the shaker and shake well for 15 seconds.
- Double strain into a vintage cocktail glass.
- Float a star anise on top of the drink for a garnish and serve with a chocolate on the side.
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