Courtesy of Kala Brooks, Top of the Monk
(Yields 2 cocktails)
1½ oz. gin
1/4 oz. fresh squeezed lemon
1/2 oz. fresh squeezed grapefruit juice
1¼ oz. lavender-kumquat shrub
Carbonated soda or sparkling wine
4 cups kumquats, washed & sliced
2 Tbsp. dried lavender
1½ cups white sugar
2 oz. apple cider vinegar
1/2 cup honey
1 oz. Everclear
Place ice in a glass and add gin, lemon and grapefruit juices, and shrub. Top off with soda or wine. Stir and garnish with candied kumquats and a twist of grapefruit rind for aromatic effect.
In a Mason jar, add kumquats, dried lavender, sugar, and apple cider vinegar. Mix and muddle. Add honey, then Everclear. Seal and store for four days in a dark, cool place. Muddle again, and strain out solids. Refrigerate until ready to use.