For the Cocktail Lab at Earl's in Boston, I crafted a kiwi fruit syrup. As I contemplated the soft fruit notes of kiwi fruit, I latched onto Genever as a base for it often pairs well with other fruit flavors such as rhubarb, peach, and pear. To balance the sweet, I paired the syrup with lemon juice, and to accent the Genever's botanicals, I added a hint of absinthe (or Herbsaint). My menu that week had a literary angle, and I named all of the drinks after Yukio Mishima novels. This one I dubbed Confessions of a Mask after the first book I ever read from that author, and I shaped the garnish into a mask to link it back to the name.
2 oz Bols Genever
1/2 oz Kiwi Fruit Syrup (*)
1/2 oz Lemon Juice
10 drop Absinthe or Herbsaint
Shake with ice, strain into a glass, and garnish with a floated lemon peel mask.
(*) Per peeled and chopped kiwi fruit, blend with 1/2 oz water, fine strain, and mix with an equal amount of sugar. Dissolve sugar by stirring without heat.