To Prepare (Makes One Drink)
- Shake ingredients with ice
- Strain into a chilled coupe
- Garnish with a kumquat and fennel frond
- Enjoy! (Preferably outside on a spring day)
From Tippled Pink
Spring is almost here. Spring is almost here. Spring is almost here.
Hey, Spring! Get here, already!
I know I shouldn’t complain, given the fact that we’ve had an unseasonably warm winter. Still, March is when my patience with winter’s dreariness runs thin, and today, in particular, as I sit on my couch and listen to sleet pelting my windows, I’m ready to see it go.
Citrus fruits ease the pain of a season without a farmer’s market, and, when I have dinner at a friend’s house, she tells me about her favorite winter salad, which features a mix of citrus fruits and fennel. I remember the first time I had just such a salad at a little Italian restaurant in New Orleans many years ago and how obsessed I was with it.
“Let’s build a cocktail around it!” she enthuses.
This week’s cocktail is the result of that collaboration. We start with McClintock White Whiskey from Frederick, Maryland, which my friend insists I taste, saying it’s not like the other white whiskey’s she’s had. She’s right. It has a complexity that surprises me, likely due to the rye mash and the 24 hours it spends in an oak barrel. Somehow it reminds me of a pure agave tequila blanco.