Wondering how to use kumquats? Try sweet-and-sour kumquats in this easy kumquat cocktail. Here they lend the perfect citrus flavor to a simple syrup, along with some lemongrass, for a perfectly balanced zing. All you need is a splash of rum for this cheerful Kumquat Lemongrass Rum Cocktail.
This post first appeared on March 20, 2013 and on Wayfair.com. I hope you enjoy this favorite from my kitchen!
Lemons sprinkled with salt. Green apples. Sliced green mangoes. Tamarind. Sour Patch Kids. Warheads.
Love ’em or hate ’em?
I, for one, love it. As a child, I couldn’t get enough of sour treats, and the more tart, the better. There was something inherently fun in eating something so bold in flavor that it would elicit a face scrunching, eye tearing expression. It sounds masochistic, but I know I’m not the only one. I find that people who love kumquats, those little nuggets of sweet and sour, have a similar penchant for tartness.
Mouth puckering delights are still a favorite, but I also like to temper the flavors and balance it with sweetness. If you’ve never tried kumquats before, I have the perfect way for you to ease in to it. Sweet and tangy, I think you’ll really love this Kumquat Lemongrass Rum Cocktail.
Think of it as lemonade for grownups. If you’re a kumquat doubter, I know you’ll be convinced.
How to Make a Kumquat Cocktail
First, prepare the Kumquat-Lemongrass Syrup. Chop two stalks of lemongrass into 2″ pieces. Use a mortar and pestle to help release the juice. Combine the pieces of lemongrass with water and sugar in a small saucepan. Squeeze halved kumquats into the saucepan and drop in the pressed fruit too.
Bring the syrup to a boil then lower the heat and simmer for 30 minutes. Allow to cool in the refrigerator and then strain.
After the syrup has been strained, it’s ready for cocktail creation. In a mixing glass, combine rum, kumquat-lemongrass syrup, fresh kumquat juice, and ice. Shake and serve over the rocks. Garnish with a kumquat half. That’s it!
More Cocktail Recipes
Kumquat Lemongrass Rum Cocktail
For the Kumquat-Lemongrass Syrup:
- 2 stalks lemongrass
- 1 cup kumquats halved
- 2 cups water
- 3/4 cup sugar
For the Cocktail:
- 2 1/2 ounces Kumquat-Lemongrass Syrup
- 1 1/2 ounces rum
- 1/2 ounce fresh kumquat juice
- Ice cubes
- Kumquats halved for garnish
To make the Kumquat-Lemongrass Syrup:
- Trim the ends off the lemongrass and chop into 2 inch pieces. Using a mortar and pestle, or the back of a knife, crush the lemongrass stalks to help release the juice. Combine lemongrass, water and sugar in a small saucepan. Squeeze the halved kumquats into the lemongrass and water, and drop the pressed kumquats into the saucepan. Bring to a boil. Lower heat, cover and simmer for about 30 minutes. Let it cool in the refrigerator. Strain.
To Make the Cocktail:
- In a mixing glass, combine rum, kumquat-lemongrass syrup, fresh kumquat juice, and ice. Shake and serve over the rocks. Garnish with a kumquat half.