My local greengrocer has started selling kumquats – which only means one thing: Time to invent a kumquat cocktail!
Kumquats look like tiny baby oranges, and taste a lot like oranges. But inside out. The whole thing, skin and all is edible – the skin is really sweet, while the inside is really sour. As one little package they’re onto a winner.
I wanted something with a really deep flavour to counteract the potential bitterness that the kumquats would bring, so honey seemed a natural choice. The first time I tried this I only had ginger in the form of ginger ale. It was nice, but it wasn’t quite enough. This recipe has three ginger elements, for you to include of skip depending on your taste (I’d recommend going all out.)
What you need (per drink):
- 50ml dark rum
- 50ml ginger wine
- Juice of 1/4 lime
- 2 kumquats
- 1/4 tsp honey
- Ginger ale to top
- 1/2 tsp grated ginger – flesh and juice
- Ginger ale
It’s really easy:
- Peel the ginger and then grate the ginger. It’s honestly easy. Just use a teaspoon and applying a tiny amount of pressure run it over the ginger skin. The skin will just come off, and you will have learnt a new party trick.
- Put the ginger flesh and juice into a cocktail mixer along with a slice of lime and the kumquats, also sliced.
- Use the muddle to apply some gentle pressure to the fruits, drawing out the juices.
- Add the rum, ginger wine, ice and honey to the mixer. Put the lid on and shake shake shake.
- Pour everything into your glass and top up with ginger ale
- If you have some extra fruit you can use it as garnish.