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Cocktails

Kumquat Whiskey Sour

Kumquat Whiskey Sour

Kumquats, those little orange orbs with a sweet peel and tart flesh, are one of the fruits I look forward to most in the winter. They're great for snacking (just pop them in your mouth until your tongue goes numb from the tartness), or even better, whip up a cocktail.

This recipe for a kumquat whiskey sour by Feizal Valli at the Hot & Hot Fish Club in Birmingham, Alabama is perfect for a little winter pick-me-up. It pairs the bright, zesty flavor of kumquats, fresh lemon, and lime juice with the rich warmth of whiskey. It's perfectly balanced and a little dangerous—it's so delicious, you're going to want more than one.

Want more citrus cocktail recipes? How about 15 more?

About the author: Kelly Carámbula blogs about her adventures in the kitchen, including a weekly happy hour, on eat make read. She is also the founder and publisher of Remedy Quarterly, an independent food magazine.

Kumquat Whiskey Sour

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About This Recipe

Yield:makes 1 cocktail
Active time:5 minutes
Total time:5 minutes
Special equipment:blender, cocktail shaker

Ingredients

  • 1 lemon, juiced
  • 1 lime, juiced
  • 3 kumquats, sliced and deseeded
  • 2.5 ounces simple syrup
  • 1.5 ounces bourbon, like Maker's Mark or Bulleit
  • Garnish: kumquat round

Procedures

  1. 1

    To create the sour mix, combine lemon juice, lime juice, kumquats, and simple syrup in a blender. Blend until smooth. You'll have enough sour mix for two cocktails.

  2. 2

    For each drink, combine 2 ounces of the kumquat sour mix with 1.5 ounces bourbon in a cocktail shaker filled with ice. Shake well and strain into a cocktail glass. Garnish with a kumquat round.

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