First, the spirit.
Kumquats have a lamentably short season, so this infusion is a great way to enjoy the unique flavor of the zesty orange fruits, long after they are gone from the markets. The spirit of choice is up to you; both vodka and gin are equally delicious, if different, and we imagine that silver tequila might be equally lovely, though we have not tried it, ourselves.
Wash the kumquats and allow to dry.
Slice the fruits into 3 or 4 slices each.
Drop the fruits into a jar and pour the clear spirit over them.
Allow infusing at room temperature for 3-4 days.
Strain the fruits from the spirit and discard them, or use them as a garnish for drinks.
Make a cocktail!
Kumquat Martini, aka the Kumquat-Julep-Cham-Tini
This is a delicious mutt of a drink, a cross between a martini and a mint julep, with a dash of chamomile bitters thrown in, because why not, you made those last month, right? The bitters add floral and herbal notes to the mix, which is almost never a bad thing. Substitute orange bitters, if your chamomile bitters aren’t ready yet.
When the kumquat season is over, you can still make the drink with the infused kumquat vodka or gin, without the fresh fruits, or substituting limes for the kumquats. We won't make up a name for that variation, though. That would just be silly.
It’s part of our mission here at Mountain Feed to help you make delicious, sustainable, homemade food more often. Stop by and say hello on Facebook, Twitter, Instagram or Pinterest. Or, as always, you can do it the old-fashioned way and come by the store to speak with one of our in-house experts.
Get our latest recipes and knowledge in every issue of our monthly journal.
Enter your email to sign up...
Follow Mountain Feed