Kumquat Agave Old Fashioned Recipe
rice – washed anejo tequila, kumquat agave, bitters
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Ingredients
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Cocktail
Kumquat–Agave Syrup (makes ~6 oz)
Optional Rinse (rice-washed note)
Method
Kumquat–Agave Syrup
Prepare the kumquats: wash, halve and remove seeds. Muddle the halves in a small saucepan or bowl to release oils and juice.
Combine muddled kumquats, agave nectar, and water in a small saucepan. Warm gently over low heat (do not boil) for 5–7 minutes, stirring and pressing fruit to extract flavor.
Remove from heat and let cool slightly, then strain through a fine mesh sieve or cheesecloth into a jar, pressing solids to extract syrup. Discard solids.
Stir in the optional lemon juice if using to brighten the syrup. Chill syrup before using. Yields roughly 6 oz; store in refrigerator up to 2 weeks.
Cocktail Assembly
If using the rice wash: add 0.25 oz clarified rice water to an Old Fashioned glass and swirl to coat the inside, then discard excess (this imparts a subtle rice-washed character).
In a mixing glass filled with ice, combine 2 oz añejo tequila and 0.5 oz kumquat–agave syrup.
Add 2 dashes Angostura bitters and 1 dash orange bitters to the mixing glass.
Stir the mixture briskly for 20–30 seconds until well chilled and slightly diluted (smooth, glossy texture).
Strain over a single large ice cube or sphere into the prepared Old Fashioned glass.
Express oils from a kumquat wheel or twist over the drink, then drop the fruit into the glass as garnish.
Serve immediately.