Kumquat Caipirinha

Eben Freeman, bartender of Tailor Restaurant in New York City, developed this version of a classic Brazilian Caipirinha made with cachaça (sugarcane rum). Freeman's adaptations include substituting kumquats for the usual limes and sweetening the drink with turbinado sugar, whose rough crystals help break up the kumquats. He also adds a soy-caramel sauce—which gives the drink a salty-sweet depth—but it can be omitted. If you do opt to make the sauce, note that you'll end up with more than you need for the drink, but it keeps in the refrigerator for up to a month.