James Beard Award winner Yotam Ottolenghi’s cookbooks, columns, and restaurants have earned him a reputation for a particular brand of flavor alchemy. His cooking combines ingredients from across the globe in complex yet harmonious dishes, and, lucky for us, he extends this approach to mixology, too. This international vision shines especially bright in his recipe for a reinvigorating kumquat and passionfruit cocktail.
Ottolenghi starts by mixing up a fragrant kumquat syrup and dropping sliced kumquats and a couple spoons of passion fruit seeds into a rocks glass. After muddling the fruit, he adds crushed ice, an aged tequila, Cointreau, and lime juice to the mix. Then, he tops the drinks off with more ice, thin slices of passion fruit, and an unexpected secret ingredient—a spritz of rose water that brings another aromatic dimension to the cocktail. To call it refreshing would be a gross understatement, so hit up a specialty fruit stand and make this drink this Happy Hour. Get the recipe.
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Frank Guerriero is the media assistant at the Beard Foundation. Find him on Instagram.
