See the Recipe. Anna Stockwell

This cocktail, created by MO Bar‘s resident bartender John Ng, combines sweet, sour, salt and a little bitterness for a complex but refreshing drink inspired by the citrus-adorned streets of Hong Kong’s lunar new year celebration.

Yield: makes 1 cocktail


  • 2 kumquats, thinly sliced, plus more to garnish
  • ¼ tsp. sea salt
  • ¾ oz. Aperol
  • 1 oz. Pimm’s No. 1
  • ¾ orange liqueur
  • ¾ fresh lemon juice
  • ¾ fresh orange juice
  • ½ honey syrup (see note)


  1. Muddle the kumquats and sea salt together in a cocktail shaker. Fill shaker with ice and add Aperol, Pimm’s, orange liqueur, lemon juice, orange juice, and honey syrup. Shake thoroughly, and strain the mixture into an old-fashioned glass filled with fresh ice. Garnish with additional slices of kumquat.
  2. Note: To make honey syrup, combine equal parts honey and water in a small saucepan and heat, stirring, until honey is fully dissolved. Cool to room temperature before using. Unused honey syrup will keep, covered, for up to a week in the refrigerator.