We posted this recipe a few years ago, and after some recent test batches, we think it’s worth revisiting. Happy Throwback Thursday.
CUESA’s winter cocktail night was sell-out evening full of local flavors, lively spirits and savory bites by local restaurants to keep things civil. Imagine one table covered in little sips of expertly mixed deep red, blood orange cocktails and the next station offering fragrant, oozy truffled grilled cheese bites topped with beef carpaccio from Conduit. All in all, the event was as well balanced as the cocktails.
Here’s one of the highlights of the evening by Alex Smith of Thirsty Bear Brewing Co. that goes down much more easily than its anise-flavored inspiration, Herbsaint:
2 oz bourbon
1/2 oz McEvoy meyer lemon juice
1/2 oz. honey syrup
pinch fennel fronds
Chop kumquat into quarters and muddle with fennel fronds and meyer lemon juice. Add remaining ingredients, shake and strain into a martini glass. Garnish with fennel fronds and enjoy.