- Juan Mari Arzak born (1942)
Morning Bell Cocktail
Courtesy of Easy Bistro & Bar
- 3/4 Ounces kumquat juice
- 1 Ounce Domaine de Canton ginger liqueur
- 1 dash of Bittermen's Tiki Bitters
- sparkling wine, to top
Nothing says "good morning, world" like kumquat juice, ginger liqueur, and a bit of bubbly. The Morning Bell brunch cocktail is made at downtown Chattanooga, Tenn. restaurant Easy Bistro & Bar.
Shake juice, liqueur and bitters and double strain into a cocktail glass. Top with sparkling and stir. Garnish with candied kumquat and cinnamon sugar.