Newly installed bar manager at Absinthe, Carlos Yturria (formerly of Range, Bacar and Rye), has come up with several specialty cocktails for the board in his first weeks on duty. Our favorite is this wintry take on a whiskey sour, which includes one of the best and most unsung cocktail fruits of the season, the kumquat.
Shortly this drink will be replaced on the menu by a milk punch with rum, cinnamon, and brandied cherry juice, so hurry if you want to try this, or try replicating it at home.
The Piccadilly
1 kumquat
2 oz. Dickel Tennessee Whisky
0.5 oz fresh lemon and lime juice
0.5 ounce simple syrup
Dash Pernod Absinthe
Muddle kumquat and combine remaining ingredients in a mixing glass with ice & stir. Strain into a chilled cocktail glass & garnish with a slice of kumquat.
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