Tuesday, July 24

Kumquatinis



I’m somewhat obsessed with the kumquatinis at The Tavern, a restaurant and bar here in L.A. Kumquats are a pretty underrated fruit and I think they can be intimidating to people who haven’t worked with them before, which is too bad because they have such a unique flavor. They can actually be eaten whole, with most of their sweetness coming from their skin and the tart citrus flavor coming from the flesh inside. I purchased a pint at my local farmer’s market and whipped up my version of the Tavern’s cocktail, which is tangy and not too sweet, the perfect thing to sip on a warm summer day or evening. 


Kumquatinis:
  • Heat 1/4 c. sugar and 1/4 c. water in a small sauce pot until the sugar has dissolved, about 3 minutes. Let cool.
  • Meanwhile, slice a dozen kumquats in half and place in a cocktail shaker with 1/2 c. vodka,* the juice of 1/2 orange, and the juice of 1/4 lemon.
  • Use a muddler* to smash the kumquats and release their juices, then add in 2 tbsp. simple syrup** and lots of ice.
  • Shake the mixture until very cold, then strain into glasses filled with more ice.
  • Garnish with a few slices of kumquats and serve immediately.

Serves two - three
*Or more, depending on how strong you like your drinks.
**Or more, depending on how sweet you like your drinks.