This kumquat cocktail—a spin on the traditional Whiskey Sour—uses the perky citrus to brighten the dark oak and vanilla flavors of bourbon. Japanese mint adds an herbal sweetness. For more ideas on how to play with kumquats in cocktails, click here.
2 oz. bourbon
¾ oz. fresh lemon juice
2 shiso leaves (or substitute mint or basil)
¾ oz. simple syrup
Tools: shaker, strainer
Garnish: shiso leaf (or mint or basil)
Muddle the kumquats in a shaker tin with the simple syrup. Add the bourbon, lemon and shiso leaves and shake with ice to chill. Strain over ice into a rocks glass. Garnish.
Feisser Stone, Hinoki & the Bird, Los Angeles