kiwi mojitos.

If you’re looking for a cocktail that will make you feel like you’ve instantly been transported to a far-off, tropical island (and who isn’t!) – I have just the thing for you.

But we’re not talking about a cloyingly sweet frozen piña colada, packed with ingredients made of who-knows-what that seem to mask any sign of real pineapple or coconut, heaven forbid. No margaritas from which the only taste you can successfully extricate is an overpowering and anything-but-natural sour mix… Or worse, José Cuervo.

Who wants a cocktail made with fresh, organic ingredients and premium liquor you can actually taste?

I do. And my guess is that you do, too. This lovely take on the mojito is everything you’d expect from the classic, and then so much more – all thanks to the crisp addition of puréed kiwifruit. You can strain the fruit, if you wish, but I happen to love those little black flecks that let you know you’re drinking a tall, or short, glass full of kiwi.

Oh – and did you know that the kiwifruit is at its seasonal peak right now? Reading this in Bon Appétit last month took me by surprise; kiwi seems like a fruit fit for summer, designated for spring at the very least.

Kiwi, in January? I’ll take it. I’ll drink it right up, as a matter of fact.

Kiwi Mojitos

• 6 kiwifruits, preferably organic
• 1 bunch mint leaves
• 1/4 cup fresh lime juice
• 1 cup {or more} light rum, such as Bacardi
• Sugar, and/or simple syrup
• Club soda or sparkling water

Peel kiwis by cutting the ends off and then sliding a teaspoon around the edges to remove the skin. Chop 4 of the kiwifruits and purée in mini food processor; set aside. Chop 2 remaining fruits into large pieces; set aside for serving.

Add mint leaves and lime juice to a small pitcher. Top with sugar; start with 2-3 tablespoons or so if you prefer a not-so-sweet drink, and add more if you like it sweeter. Using a wooden spoon, muddle the leaves against the sides of the pitcher and stir vigorously to allow flavors to combine and meld.

Next, add the rum and puréed kiwifruit to the pitcher and give it a stir. Taste for rum and sugar, adding more of either if you’d like. You can also add simple syrup if your sugar isn’t dissolving, but I find that it will if you give it a good stir with the lime juice. Top with a pour of club soda. Pour into glasses filled with ice, and finish with remaining chopped kiwi.

Serves 4.