A bright mezcal cocktail made with fresh kumquats, mint and rosemary that feels like a celebration of spring and an end of dreary winter.
Prep Time:5 minutes
Total Time:5 minutes
Yield:2 cocktails 1x
Category:Cocktails
Cuisine:New American
Ingredients
Scale
10 kumquats, sliced in half lengthwise, plus 2 more for garnish
4 sprigs fresh rosemary leaves, stems removed, plus 2 more for garnish
4 sprigs of mint (about 20 leaves) plus 2 more sprigs for garnish
4 ounces mezcal
Simple sugar to taste (optional — I like a few drops, but some prefer their drink without added sweetener. I think a couple drops balances the bitter and tart. Decide what works for you.)
Grapefruit bitters (optional)
Angostura bitters (optional)
Ginger beer to taste (my favorite is Fever Tree ginger beer, although Trader Joe’s also makes an excellent ginger beer)
Squeeze of lime
Garnish with a kumquat and a sprig of rosemary and mint and an edible flower
Instructions
Slice 10 kumquats in half lengthwise and put in the bottom of a cocktail shaker. Strip leaves from sprigs of rosemary and mint and add them to the shaker. Muddle to juice the kumquat juice, release the oils from the kumquat skin and break down the herbs.
Add ice and mescal and shake vigorously until condensation forms on the shaker, about 20 seconds. Strain into two ice-filled glasses and garnish with kumquats, herbs and edible flowers.