Crafting your bar menu – Kumquat Sparkler

If Thanksgiving is about cooking within prescribed boundaries, then Christmas and New Year’s are about indulgence and sustained celebrations. I love this season for its limitless creativity, and that applies to the bar as well.

South Louisiana is rich in local and seasonal raw materials to use in your own craft cocktails, from fresh picked citrus fruit to regionally made rums that spring from our sugar cane heritage such as Bayou Rum, Rank Wildcat, Old New Orleans Rum and Rougaroux.

Moreover, the weather has been nice enough to sustain backyard herbs perfect for muddling and garnishing like mint and lemongrass. Local chefs and mixologists have set great examples for modern adult beverages, and now it’s time to get your own creative juices flowing. Here’s an idea to get you started.

Kumquat Sparkler
Makes one

1 sugar cube
˝ oz. Cointreau or Grand Marnier
3 fresh kumquats, sliced in half and seeded
Sparkling wine or dry Champagne

Drop sugar cube into Champagne flute and add Cointreau. Squeeze kumquats into glass and drop in fruit. Pour sparkling wine to fill.