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
About This Recipe
|Yield:||makes 1 cocktail|
|Active time:||5 minutes|
|Total time:||5 minutes|
|Special equipment:||blender, cocktail shaker|
- 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
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.
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.