In wandering thru the produce aisle the other day a spotted Kumquats and knew it would make for a bright, refreshing, citrusy cocktail. If you are not familiar with the Kumquat, it’s about the size of an extra large grape and the taste of a lemony orange.
Kumquats have one or two seeds that are easily removed when cut in half. Don’t make the mistake of peeling this tiny fruit. The peel is sweet and the pulp is tart. If you have any leftover Kumquats they are a great addition to brighten a bitter salad greens such as arugula or endive, when sliced into thin rounds, or lice in have and infuse vodka.
Westridge Gin & Tonic
2 oz gin
1 oz St Germain
1/2 oz grand Mariner
1/4 oz simple syrup
4 Kumquats, seeds removed and sliced in half
Fever Tree Indian Tonic (or Fever Tree Elderflower tonic for a sweeter cocktail)
Muddle together Kumquat and simple syrup in cocktail shaker. Add gin, St Germain, grand mariner, ice and shake 30 seconds. Strain into glass and top with tonic.
Garnish with a thin slice of Kumquat.