one of the jobs that i currently have is driving two freshman girls to and from dance class. it ranks really high on my list of things i enjoy doing because the girls are awesome, it is close to my house and they keep me connected to what is going on in the community. not to mention, one of them gave me a giant bag of kumquats to play with last week.

this week was hectic. prepping for my new october teaching schedule and the change of the season really had me craving whiskey.

unfortunately, the southern california weather did not get the memo that summer is upon us and it's been HOT so i still wanted a crisp, bright, cooling cocktail. no clue why, but after my yoga class today i had to have a whiskey sour.

the kumquats were the perfect substitution for the traditional lemon juice because they are sweeter and less additional sugar is needed. and after you squeeze the juice, the skins are delicious to eat.

kumquat whiskey sour
serves: 1 tall cocktail
time: 5 minutes
ingredients: 2 oz whiskey. 4 oz water. 2 oz kumquat juice (about 1 cup kumquats, sliced and juiced). 1 oz sugar. 1 cup crushed ice. collins glass.

in a medium bowl, whisk together the water, kumquat juice and sugar until the sugar is dissolved.

pour the sour mix, whiskey and ice into the collins glass.

stir well to combine.

garnish with kumquat and serve.

xo, a

kumquat whiskey sour
serves: 1 tall cocktail
time: 5 minutes
ingredients: 2 oz whiskey. 4 oz water. 2 oz kumquat juice (about 1 cup kumquats, sliced and juiced). 1 oz sugar. 1 cup crushed ice. collins glass.
in a medium bowl, whisk together the water, kumquat juice and sugar until the sugar is dissolved.
pour the sour mix, whiskey and ice into the collins glass.
stir well to combine.
garnish with kumquat and serve.

friyay happy hour: kumquat whiskey sour