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Kumquat Toddy
Prep Time 5 minutes
Cook Time 12 minutes
Servings 1 drink
Ingredients
- 2 oz amber rum
- ¾ oz Kumquat Syrup recipe follows
- ½ oz strained fresh lime juice
- 1 dash Angostura bitters
- 4 oz boiling water plus more for warming mug
- Candied Kumquat recipe follows on cocktail pick
CANDIED KUMQUATS & SYRUP
- 12 kumquats
- 1 cup water
- ½ cup granulated sugar
Instructions
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Fill a glass coffee mug with boiling water. Let stand 30 seconds. Dump water and dry outside of mug.
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Place rum, kumquat syrup, lime juice and bitters in mug. Pour in boiling water. Garnish with kumquat slices.
CANDIED KUMQUATS & SYRUP
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Slice kumquats into ¼-inch-thick (5-mm) rounds. Using a skewer, poke out seeds.
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In a small saucepan, bring water and sugar to a boil over medium-high heat, whisking to dissolve sugar. Add kumquat slices. Reduce heat to maintain gentle simmer. Cook, stirring occasionally, until kumquats are tender, about 12 minutes. Remove from heat and cool completely.
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Transfer kumquats and their syrup to a glass jar with lid. Refrigerate up to 1 month.
Recipe Notes
Recipe from: Vellend, Eric. "Leap Grog." Food & Drink. Holiday 2017.