I realize I’ve started this summer with 2 out of 3 posts being cocktails. Judge me if you want but it would be way more fun if you come join me for drinks instead. After all, there’s no point in waiting to share such a summery drink just for the sake of an “orderly” blog feed. Kiwis just feel tropical and we can momentarily forget that we’re about to enter the inferno part of the Houston summer. I wish I could take credit for this refreshing combination of kiwi, gin, and elderflower liqueur but credit goes to the team at Peli Peli where I had the pleasure of trying out the latest offerings on the menu earlier this week.
Peli Peli, specializing in South African fusion cooking, just introduced 2 new combinations to its popular line-up of espetadas, skewers of meats cooked on the grill. The chicken and beef espetadas have long been on the menu but now there’s a bacon wrapped seafood espetada and a braised pork belly espetada.
The seafood espetada has bacon wrapped kingklip (a native South African fish), scallops and shrimp. You know how much I love bacon wrapped anything so I was really excited to hear about this combination. The kingklip was firm and meaty and tasted great with the garlic herb butter. Due to a shellfish allergy I may be developing, I had to (grudgingly) let my daughter have the shrimp and scallops. She declared them the best she ever had.
The seafood espetada also gets a generous drizzle of peri-peri sauce when it’s served.
The pork belly espetada may be my new favorite way to eat pork belly. You might think that a skewer of pork belly would be too rich to really enjoy but I can assure that is not the case here. The pieces of pork belly are a perfect ratio of meat and fat and they are deep fried and caramelized to add even more texture and flavor. Pieces of grilled pineapple layered in between the pork belly balance the richness. Then there’s Huguenot sauce made of creamy blue cheese, raspberry chipotle sauce and bacon bits. It’s worth every single extra calorie. I’m not ashamed to admit I was ready to eat the entire skewer. By myself. In one sitting.
Peli Peli is offering the bacon wrapped seafood espetada and the braised pork belly espetada for a limited time so be sure to give them a try before they’re gone. In fact, take me with you. I’ll make us this Green Goddess Kiwi Cocktail and then we’ll go eat espetadas. I’d say summer is off to a great start.
Note: Peli Peli invited me to a tasting of their new menu items (and I can’t say no to their food). All food and drink were provided by Peli Peli. As always, all opinions are my own. Thank you for supporting the companies that help make Taming of the Spoon possible.
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PinIngredients
- 1/2 kiwi, peeled
- 2 ounces premium gin
- 3/4 ounces St. Germain elderflower liqueur
- 1/2 ounce freshly squeezed lime juice
- 1 ounce simple syrup (see Notes)
- Soda water
- Kiwi slice (unpeeled), for garnish
Instructions
- In a cocktail shaker, muddle the kiwi until it is broken down. Add gin, elderflower liqueur, lime juice, and simple syrup.
- Fill the shaker with ice, cover, and then shake until the shaker frosts up. Strain cocktail into an ice filled collins glass (or tall cocktail glass).
- Top with soda water and garnish with kiwi slice.
Notes
Make simple syrup by stirring equal parts sugar and water together. Gently heat the mixture over low heat and stirring until all the sugar is dissolved. Cool before using.
You can skip straining the cocktail if you want more pulp.
Recipe courtesy of Peli Peli.
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