Candied Kumquat Whiskey Sours

June 28, 2015

Author Notes: This cocktail recipe is as simple and sweet as it comes; just halved kumquats, skins still on, sugar, water, and good, old fashioned bourbon.Alexa Arnold

Makes: 5 pints syrup

Ingredients

  • 2 1/1 pounds kumquats
  • 3 cups sugar
  • 3 cups water
  • 1 juice of 1 lemon
  • bourbon
  • prosecco
In This Recipe

Directions

  1. Halve the kumquats and remove any large, onerous seeds. Set aside in a large bowl.
  2. Prepare a simple syrup, enough to cover the fruit. Add the sugar and water to a large pot, bring to a boil, and then reduce to a simmer until the sugar has completely dissolved.
  3. Transfer the halved kumquats the the pot and bring to a boil once again. Reduce the heat and simmer for about 20 minutes, or until the fruit is soft and candied. Your kitchen should smell absolutely glorious.
  4. Let cool completely. Pour the roasted kumquat syrup into a blender, puree, and ladle into canning jars.
  5. Combine equal parts kumquat syrup and bourbon in a drink mixer. Add ice and the juice of half a lemon. Shake until mixed. Pour into glasses until they're 3/4 the way full.
  6. Top each drink with prosecco and serve. Add a sprig of mint or an extra rind as a garnish. You'll have extra kumquat syrup; store in the freezer until a hot summer day, and pull it out to impress your friends at a park picnic.

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Reviews (3) Questions (0)

3 Reviews

sandra March 4, 2018
Can you clarify the amount of kumquats? Do you mean 1 1/2lb?
 
sandra March 4, 2018
I mean 2 1/2lb
 
Author Comment
Alexa A. March 5, 2018
2 1/2 lbs. Here's the original recipe: http://www.thebestbiteoftheplum.com/blog/2015/5/10/kumquat-whiskey-sours