At Herd Provisions, a whole-animal butcher shop, restaurant, and boutique grocery in the Wagener Terrace neighborhood of Charleston, S.C., by farmer Alec Bradford, the bar team developed this cocktail to highlight local kumquats.
They roughly chop a pint of the fruit and add it to a liter of Don Q silver rum. They pour it in a vacuum sealed bag and let it infuse in an immersion circulator at 140 degrees Fahrenheit for two hours. Then they strain it through a fine mesh sieve.
They also adjust the acidity of pineapple juice by adding 40 milligrams of citric acid to a liter of the juice and blend it. The resulting liquid is about as tart as lemon juice. The bar team enjoys doing this with many fruits as alternatives to citrus, allowing them to impart a wider variety of flavors to their drinks.
They combine 1.5 ounce of the infused rum with ¾ ounce of Chinola passion fruit liqueur and half an ounce each of Singani63 (Singani is a Bolivian grape spirit) and the adjusted pineapple juice. They shake all of that together with ice, double-strain it into a coupe glass, top it with Domini del Leone Prosecco, and garnish it with rose petals.
Price: $15