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
Ingredients
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2 1/1 pounds
kumquats
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3 cups
sugar
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3 cups
water
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1
juice of 1 lemon
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bourbon
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prosecco
Directions
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Halve the kumquats and remove any large, onerous seeds. Set aside in a large bowl.
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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.
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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.
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Let cool completely. Pour the roasted kumquat syrup into a blender, puree, and ladle into canning jars.
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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.
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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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