Kumquat

We recently introduced a one bite course based on a classic New Orleans cocktail - the Sazerac.

It happens at times that the most obvious answer is overlooked. We originally planned to use the kumquats in the fall duck dish. However, the dish preceded the arrival of kumquats this season, so we chose to feature them elsewhere. As we were thinking about kumquats, we started to look at how people use oranges, and the common flavor combinations. At the same time, we were looking at rye as a potential flavor component in the new Hay dish. The sazerac combines both the citrus and the rye.

The cocktail is classically made by first rinsing an old fashioned or low ball glass with absinthe, which is later discarded. A sugar cube is muddled with a few drops of peychaud's bitters and rye whiskey is added. A twist of orange or lemon is rubbed on the glass before being added into the drink to finish.

We first poach the kumquats and remove the inside. To simulate the absinthe rinse, we briefly marinate the hollowed out kumquats in anise liquer. The filling is a gel made from rye whiskey. It is then garnished with lemon zest, a pudding made from bitters and demerara sugar. We squeeze over it a little bit of lemon peel to finish. The slight characteristic bitterness of the kumquat complements the bitters pudding.