There’s something about the intense, sour fruitiness of this, as well as its beautifully black-speckled, lusciously thick greenness, that induces a feeling of summery well-being. The kiwi had its moment in cuisine many years ago, and has since been a cipher for culinary silliness, but in drinks it has a serious argument to make. Part smoothie, part martini, pure heaven: and you are only a blender-moment away.
25ml chilled vodka
50ml chilled dry martini
1 peeled kiwi
Put the above ingredients in a blender (with a handful of crushed ice if you so wish) and blitz to a cool, velvety purée. Pour into a martini glass and enjoy.
Makes 1.