Place the 3 halved kumquats and 1 oz diced pineapple into a cocktail shaker. Add the grated ginger (0.25 oz) and 0.25 oz simple syrup. Using a sturdy muddler, press firmly 8–10 times to release oils from the kumquats and juice from the pineapple and ginger, taking care not to pulverize into a puree.

Build & Shake

Add spirits and syrups

To the shaken fruit in the shaker add 1.5 oz cachaça, 0.5 oz Sailor Jerry spiced rum, 0.5 oz aged tsipouro, 0.75 oz fresh lime juice, 0.5 oz pomegranate syrup and 0.5 oz pineapple fassionola.

Shake with ice

Fill the shaker with ice (about 1 cup) and shake vigorously for 12–15 seconds until the outside of the shaker is well chilled and slightly frosted.

Strain & Serve

Double-strain into glass

Double-strain the cocktail through a fine mesh strainer into a chilled double old-fashioned glass (or tiki-style glass) over fresh ice to remove bits of kumquat seeds, pulp and ginger fibers.

Finish and garnish

Add 2 dashes of Angostura bitters over the top. Garnish with a kumquat wheel or a small pineapple wedge on the rim. Optionally express a kumquat peel over the drink before dropping it in to add aromatic oils.