Western Haikus
Kumquat Wine, Sotol, Orange, Peach Liqueur, Pomegranate Liqueur
Bartender Gabriel Chavez of Last Rites | San Francisco, CA
Adapted by StarChefs | October 2026 | Photo: Alexander Zeren
INGREDIENTS
Kumquat Wine:
Yield: 12 liters
4 kilograms hand-crushed kumquats
3 kilograms raw sugar
4 liters raw honey
151-proof rum
Super Syrup:
Yield: 300 milliliters
200 grams 1:1 simple syrup
100 grams liquid glucose
50 grams vegan texturing agent
Fortified Kumquat Pomace:
Yield: 8 liters
4 liters kumquat pomace
750 milliliters sotol
60 milliliters saline
5 dried bitter orange peels
To Assemble and Serve:
Yield: 4 servings
1 ounce peach liqueur
1 ounce pomegranate liqueur
Banana flower petal
Dried pomegranate seeds
Kumquat, halved
METHOD
For the Kumquat Wine:
In a sterilized 25-liter carboy, add kumquats, sugar, and honey. Whisk until sugar is fully dissolved. Add 16 liters distilled water. Seal with a fermentation lid and airlock chamber. Fill airlock with 151-proof rum. Ferment 4 weeks. Strain into a clean sterilized carboy. Let sit 1 week at room temperature. Bottle and reserve.
For the Super Syrup:
In a small saucepan over low heat, combine all ingredients. Stir until glucose is fully incorporated. Remove from heat and let cool. Transfer to an airtight container and refrigerate.
For the Fortified Kumquat Pomace:
In a large, nonreactive container, combine all ingredients, 1 liter Kumquat Wine, 600 milliliters Super Syrup, and 6 liters water. Using a Vitamix Commercial immersion blender, purée until smooth. Cover and refrigerate 24 hours. The next day, pass through a fine-mesh sieve. Let sit 1 hour at room temperature. Strain, bottle, and refrigerate.
To Assemble and Serve:
In a bottle with a carbonation rig, combine liqueurs and 16 ounces Fortified Kumquat Pomace. Carbonate to desired PSI. Pour into a Collins glass with ice. Garnish with banana flower petal, pomegranate seeds, and kumquat.
