Clyde’s Kiwi Kiss

by Chef

Usually my monthly offering consists of a somewhat historical approach, attempting to excite our readers about some forgotten spirit, or a vintage cocktail or variation thereof, but this month I want to highlight a delicious and fun cocktail created by our very own Clyde Baver. Clyde is a locally well-known bartender who has been making our Jackson’s guests happy with his wonderful concoctions and quick anecdotes for years. Very recently we completed our twice-yearly menu transition, leaving the heartier approaches to our food and beverage behind, saying goodbye to our fall-winter menu, and making way for the lighter styles of the spring-summer menu. What flavor profile could better embody the weather of our upcoming seasons than kiwi? People think I’m crazy, but I like to eat kiwi whole, biting right into the skin. Once you get past the “fur” on the outside, the tartness of the skin and the sweetness of the underlying fruit make a perfect combination. You should give it a try … just saying. Clyde chose the kiwi fruit as the base flavor for his creation, the Kiwi Kiss. He muddles a whole kiwi (peeled, minus the skin) into each cocktail! From there he uses Grey Goose Le Citron vodka, some fresh-squeezed lemon juice, a bit of house-made simple syrup, and here’s the kicker — a dose of “Frenzy,” our house Sauvignon Blanc, from Marlborough, New Zealand. The result is a delightfully balanced, tart and sweet cocktail with layers of citrus and tropical flavors — and a strong backbone of kiwi, of course. This is definitely one that you could try out yourself at home, but as always, we would love to shake one up for you. We hope to see you soon!


  • 1½ ounces Grey Goose Le Citron vodka
  • 1 kiwi (peeled, quartered, and muddled)
  • ¾ ounce lemon juice
  • ¾ ounce simple syrup
  • ¾ ounce New Zealand Sauvignon Blanc


Drop the kiwi into the bottom of a mixing tin and muddle. Add all other ingredients, shake with ice, and then strain into a chilled martini glass. Garnish with a slice of kiwi.