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.
- 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)
- 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.
- 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.