Emerald Static

01

What you’ll need

• 2 ripe green kiwis (about 150 g peeled), roughly chopped
• 6 large green shiso leaves, torn
• 1 1/2 tablespoons fresh lime juice
• 1 tablespoon light agave nectar
• 1 small pinch fine sea salt
• 1/2 cup (120 ml) unsweetened coconut water, well chilled
• 1 cup (240 ml) unflavoured alcohol-free sparkling mineral water, well chilled
• 6 large clear ice cubes
• 2 thin lengthwise kiwi slices, for garnish
• 2 small green shiso leaves, for garnish

02

Mix the drink

1. Place two 10-ounce footed glass goblets in the refrigerator for 20 minutes. Chill the coconut water and sparkling mineral water at the same time.
2. Add the chopped kiwi, torn shiso, lime juice, agave and salt to a cocktail shaker. Muddle firmly for about 30 seconds, until the kiwi is pulpy and the shiso is fragrant.
3. Pour in the chilled coconut water and add four ordinary ice cubes to the shaker. Seal and shake hard for 12 seconds.
4. Fine-strain through a small mesh sieve into a measuring jug, pressing lightly once or twice; avoid forcing all the fibrous pulp through.
5. Divide the kiwi-shiso base evenly between the chilled goblets, each prepared with three large clear ice cubes.
6. Top each glass slowly with 1/2 cup (120 ml) sparkling mineral water and stir once from the bottom with a bar spoon to keep the bubbles lively.