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