I was looking to make a summer drink that was both complex and refreshing. The idea of adding cinnamon was enticing as it adds a different layer to the spice of the jalapeño.
Because this is so easy to drink, you may find yourself having a few more than you planned. You may even have some fuzzy memories the next day.
Okay, not all day. This part takes about 15 minutes. I used about 5 to 6 kiwis, 2 basil leaves, 10 mint leaves, and juice from 6 to 7 limes.
Peel the kiwis and chop small. Add all ingredients to a blender. I added maybe 1/4 cup water as well. Purée until the mix is free of large chunks.
Strain into a bottle using a tea strainer. This will remove the seeds and the bulk of the pulp.
Add water, sugar and chopped japaleños to a pan. Bring to a boil. Reduce heat and let simmer for about 15 minutes. I like to let the jalapeños sit in the syrup while it cools for an hour or so. Strain into your syrup bottle.
Shake all the ingredients in a shaker with ice. Pour into a glass over a large ice cube, and enjoy.
I used a few kiwi slices around the inside of the glass. Top with a mint leaf, and maybe a brandied cherry for some contrast.