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