Place all ingredients into a shaker without ice, and shake well for at least 30 seconds (until the contents become frothy). Add ice and shake again. Double strain into a footed coupe. Garnish with additional basil leaves and a micro marigold.
Pulse kumquats and water together in a food processor. Bring kumquat puree and sugar to a boil. Reduce heat and let simmer for 15 minutes. Remove from heat and stir in citric acid. Let cool and strain into a sealed container. Store in the refrigerator for up to one week.
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