Instructions

1. Fill a rocks glass with ice, add absinthe and stir for 20 seconds, then discard ice and absinthe. Wipe edge of glass with lime wedge. Scatter Sesame-Kiwi Rim on a plate and dip edge of glass into mixture to coat. Set aside. In a steel cocktail shaker, muddle basil leaves until leaves are crushed. Add remaining ingredients to shaker and fill with ice. Cover and shake until outside of shaker becomes frosty, about 15 seconds. Fill prepared glass with ice and strain contents of shaker into glass. Garnish with fresh herbs.
2. * To make Sesame-Kiwi Rim, dehydrate reserved kiwi skins from Sesame-Kiwi Purée in a dehydrator on medium, or in an oven at 165 F (74 C), for 2 to 3 hours, until no moisture remains. In a blender, combine dried kiwi skins with ¼ cup (60 ml) sea salt and blend until it becomes a coarse dust. Transfer to a small bowl and set aside. In a small, dry frying pan over low heat, toast 1/8 cup (25 ml) black sesame seeds until seeds start to pop, about 5 minutes. Add to bowl and stir to combine. Makes enough for 8 cocktails. Will keep for up to 1 month in an airtight container in a cool, dry place.
3. *** To make Sesame-Kiwi Purée, peel 6 kiwis (reserve skins for Sesame-Kiwi Rim) and transfer to a blender. In a small, dry frying pan over low heat, toast ¼ cup (60 ml) black sesame seeds until seeds start to pop, about 5 minutes. Add to blender along with 3½ oz (100 ml) Simple Syrup. Blend for approximately 30 seconds, until smooth. Makes about 2 cups (500 ml). Will keep for up to 4 days in refrigerator in an airtight container.