the copy cat
1 oz misunderstood ginger spiced whiskey
1oz rye whiskey
2 oz kumquat syrup
spring fresh rosemary
Add whiskey and rosemary to a shaker and muddle to release aromatics. Add ice and syrup, shake until chilled, then strain into a coupe glass. Garnish with a fresh kumquat and a bit of rosemary.
To make syrup, add 2 cups water, 1 cup halved kumquats and 1/4 cup sugar to a small pot and cook for about 30 minutes, using a muddler to break up the fruit. Allow to cool, then strain and store excess in the fridge for up to 3 weeks.
Submitted by @_valcohol