This cocktail combines blood orange and lemon oleo saccharum with gin and a little sherry to cut the sweetness.
Make a homemade sour mix with oleo saccharum and lemon juice to give this drink the punch it deserves.
Created by Dimitris Kiakos of the Gin Joint in Athens, Greece, the Kumquat Smash muddles the small yet flavor-rich citrus fruit into a refreshing gin base.
Bourbon, kumquats and oregano make unlikely, yet delicious associates in this herbaceous Smash.
Top bartenders Jason Kosmas and Dushan Zaric of Employees Only created this complex tequila Smash that melds the bittersweet qualities of kumquats with the inherent spiciness of ginger.
Kumquats are perfect partners for brown spirits. Turn the bittersweet fruit into an inspired cocktail syrup and shake it into a fresh Whiskey Sour or a warming Hot Toddy.
For the cocktail lover on hiatus, The Waiting Room offers a sophisticated mocktail inspired by the soda fountain. Pineapple gomme syrup delivers a silky mouthfeel similar to that of booze, and acid phosphate provides all the acidic punch of citrus with none of the sugar.
Ernest Hemingway is inspiration, not author, of the Hemingway Daiquiri. His request for a Daiquiri made with half the sugar and double the booze created an unbalanced drink: one that bartenders couldn’t help but right through the eventual addition of maraschino liqueur and grapefruit juice. To reinstate some of Hemingway’s influence, this recipe uses key lime juice and goes for a whir in the blender—as the earliest Daiquiris were served over crushed ice.
Campari, sweet vermouth, and orange bitters play nicely with aged tequila.
Want something spicy? Sweet? This cocktail gives you both.