A 50/50 Martini dressed up with several dashes of savory-spicy Kümmel.
A monthly installment covering what, where and how the editors of PUNCH are drinking.
Alex Smith lets genever shine through in this cocktail, combining it with kümmel for an herbaceous drink sweetened with pineapple gum syrup and topped with sparkling wine.
This contemporary punch from Chicago's Dustin Drankiewicz was inspired by the flavors of the Middle East, particularly those of popular dessert Balal El Sham, which features of walnuts, honey and…
Every bar sports marginal bottles that elude even the most seasoned drink-makers. That is, until someone dusts them off and uses them in a new way. In "Bringing It Back…
In D.C., Trevor Frye switches up the modern-classic Trident by replacing the traditional Scandnavian aquavit with kümmel, for a savory, low-proof riff.
"This is an expression of sun-kissed beta-carotene plants and vegetables and colors," says Will Elliot of Maison Premiere's High Chicago, a vegetal and stone fruit-driven cocktail.
London's Ali Reynolds stirs kümmel with Campari and aged rum, where the liqueur's savory notes work play well with the bracing and rounded combination.
In The Whistler's South Pole Swizzle, kümmel's savoriness is a welcome, balancing addition to a tiki trio of passion fruit syrup, citrus and bitters.
While absinthe is usually the go-to rinsing agent, kümmel adds extra aroma to a vodka-based variation on the classic Tuxedo.
How a quirky Prohibition-era bourbon cocktail came to manifest on U.S. drink menus right now.