Bubbling Cocktails

In a glass measuring cup, pour boiling water over sugar. Stir until sugar has dissolved; refrigerate syrup until cool.

Puree mint leaves with cooled syrup in a blender. Add kiwis, and blend until just smooth.

Strain mixture into a pitcher through a fine mesh sieve lined with cheesecloth; discard solids; stir in club soda. Transfer pitcher to refrigerator until chilled. Pour into 8 clean chemistry flasks and serve with straws.