Mother's Day Kiwi Mint Sparkler



We've created this delicious bubbly cocktail recipe to mix up for mom—subtle, fruity, and perfectly balanced. The tropical berry flavor of ripe kiwis pairs beautifully with fresh mint, adding a touch of complexity to the sparkling wine without overpowering or oversweetening it. Best of all, once you’ve made the fruit syrup, you can choose between sparkling cocktails or mocktails, depending on what mom is into.

Cheers to all the moms and motherly figures in your life!


Kiwi Mint Sparkler
Serves 1
Kiwi Mint Simple Syrup Ingredients
½ c sugar
½ cup water
4 kiwis, peeled and quartered
Pinch of salt
3 sprigs fresh peppermint
Cocktail Ingredients
½ oz kiwi mint syrup
4-6 oz Cava or similar dry sparkling wine

Kiwi Mint Syrup Instructions

  1. Combine the sugar, water, and kiwis, and salt in a medium saucepan, mashing the kiwis once or twice to release their juices without pulverizing them. (When peeling ripe kiwis, we like to use this spoon method rather than using a peeler).
  2. Bring the syrup to a boil over medium high heat, then remove the syrup from the heat and pour it into a jar or glass container.
  3. Add the fresh mint to the hot syrup and allow to steep for 20 minutes. You can achieve a stronger kiwi flavor by steeping your syrup overnight, but it’ll be plenty flavorful after 20 minutes if you need it right away.
  4. Allow the syrup to cool, then strain through a fine mesh strainer, pressing on the fruit lightly to release the liquid but not forcing the fruit through the strainer. Store in the fridge until you’re ready to use it. This recipe yields 7 oz of syrup, enough for 14 cocktails or 7 mocktails.

Cocktail Instructions

  1. Chill a coupe glass by filling it with ice water. (Find our faceted coupe glass here!)
  2. Discard the water and add ½ oz kiwi mint syrup to the glass.
  3. Top with 4-6 ounces of Cava (or to taste), serve, and enjoy! For a mocktail, replace the Cava with sparkling water or sparkling lemonade and use 1 oz (or more!) of the syrup in each drink.

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