Whiskey Ember

This past fall, I ordered a cocktail at a local restaurant that I have not been able to get off my mind. It was basically a spicy Old Fashioned, and the element of heat came from cayenne. It had all the trappings of the familiar classic but with a spicy finish that was a little addictive. Over the next few weeks, I tried to conjure up something similar at home, but I was disappointed every time.

When I purchased a bottle of Royal Rose's Three Chile simple syrup, it seemed time to try again. Success! This whiskey drink has just the spicy, smoky finish that I was after.

Whiskey Ember

makes 1 cocktail

• 2 oz good whiskey
• 1/5 oz Royal Rose Three Chile Simple Syrup
• a couple dashes of cherry bitters

Mix everything in a low ball glass. Give it a good stir. Add ice (I prefer a single big ice cube which melts slowly). Enjoy.

Kumquat Sour

Our newest cocktail is up on our column for Whole Foods Market Cooking: the Kumquat Sour!

(Whole Foods Market Cooking is no longer available online, so I am reposting the article below...)

I am willing to bet that I'm not alone in picking up a handful of kumquats at the store and then simply not knowing what to do with them when I get home. Just what are they anyway? They seem to be tiny little oranges in reverse with a sweet citrus peel and a tart center. But whether or not they are even a citrus fruit seems to be up for debate. Let us assure you, once you mix up your kumquats with some Stranahan's whiskey, you won't care at all about the botanical history of these enigmatic little fruits.

Now that you know you are going to put your kumquats to good use in a cocktail, let's consider the sour mix. It only takes a momentary glance at the label of a store-bought sour mix to know that it just won't do. High fructose syrup is generally the leading ingredient, and many other questionable ingredients follow suit. But here's the thing: it is so easy to make your own. We have even simplified it further by substituting honey (local, of course!) and a dash of water for simple syrup. Give it a whir in the food processor with the kumquats and you are almost there.

We've been hearing about Denver-based Stranahan's Distillery for a long time. Leading the micro distillery movement in this region, Stranahan's has made a name for themselves with their smooth, small-batch whiskey. We were won over by the gorgeous amber color and sweet, oaky flavor. It pairs perfectly with the citrus tang and honey warmth in this cocktail. Not sure how you feel about whiskey? Try it, you might surprise yourself.

Kumquat Sour

makes 2 drinks

• 6 kumquats (plus extra for garnish)

• 1 lemon

• 1 lime

• 2 tbs honey

• 1 tb water

• 3 oz Stranahan's Whiskey

1. Sour mix: slice the 6 kumquats in half lengthwise, and remove any seeds. Juice the lemon and lime. Place the kumquats, lemon and lime juice, honey, and water together in a blender and blend until smooth. Strain the sour mix through a sieve.

2. For each drink, combine 2 oz sour mix with 1.5 oz whiskey in a shaker, and shake to combine. Pour into a lowball filled with ice and garnish with a slice of kumquat.