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Kumquat Toddy | Taste and Tipple

Kumquat Toddy

Course Drinks
Cuisine British
Keyword Kumquat Toddy
Prep Time 5 minutes
Cook Time 12 minutes
Servings 1 drink


  • 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


  • 12 kumquats
  • 1 cup water
  • ½ cup granulated sugar


  1. Fill a glass coffee mug with boiling water. Let stand 30 seconds. Dump water and dry outside of mug.
  2. Place rum, kumquat syrup, lime juice and bitters in mug. Pour in boiling water. Garnish with kumquat slices.


  1. Slice kumquats into ¼-inch-thick (5-mm) rounds. Using a skewer, poke out seeds.
  2. 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.
  3. 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.