- 1-2 ripe, muddled kumquats
- 3 dashes tiki bitters
- Bar spoon apricot preserves
- Bar spoon Riga Black Balsam Currant
- 3/8 ounce maple syrup
- 3/4 ounce lemon juice
- 2 ounces Hudson Manhattan Rye
Shake vigorously and strain over ice into a double rocks glass. Garnish with a dried apricot and a skewered kumquat with a mint sprig.