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Muddle the ginger, kumquats, and sugar in the bottom of a mixing glass.
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Add the tequila, Shrubb, and juice and enough large cold ice cubes to fill a rocks glass.
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Cover and shake hard but briefly.
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Pour unstrained into a rocks glass and serve.
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When we were composing the menu for employees Only back in fall of 2004, we were building the restaurant mostly by ourselves and couldnt really afford any time away from the construction site.
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So we had just one afternoon to test our recipes before opening.
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although we had discussed ideas beforehand and were clear on the direction of the opening menu, and had even created infusions and ingredients on our own time, wed not had the chance to create the cocktails we had envisioned.
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But it all worked seamlessly in one afternoon in our laboratory in Williamsburg, Brooklyn.
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The one cocktail that came out unexpectedly was the Ginger Smash.
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The term smash refers to an old family of drinks, similar to juleps, in which mint would be muddled into spirits of any kind.
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Ginger has always been a favorite hot ingredient of ours, but when we combined fresh cranberries and gingerroot, muddled with sugar, the result was unlike anything we had tasted or made before.
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Short, snappy, tart, fresh cranberries; the heat from the ginger and gin; sweet apple cordial from Germany; and a little lemon juice produced the most complex ginger cocktail we had ever witnessed.
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After our December opening, it ranked as our number two selling cocktail.
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In February, with fresh cranberries out of season, we tried frozen, but they had no snap.
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This forced us to create a Ginger Smash for each season, using the spirit and fruit accompaniment dictated by the current harvest.
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all showcase ginger and are smashed or muddled.
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Dominant Flavors: ginger and bitter oranges
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Body: full, velvety
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Dryness: medium
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Complexity: high, due to bitters
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Accentuating or Contrasting Flavors: floral overtones of agave and tartness of kumquat oils
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Finish: long, spicy with citrus overtones
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Glass: rocks
