I think kumquats are the only citrus fruit not represented here, and this post aims to correct that oversight. We have two container plants, and they are covered with fruit. There have been batches of candied kumquats made, but I was looking for something more unique. This is the answer.It’s a cocktail with the perfect balance of bright citrus and warm whisky flavor. For a little extra punch of flavor I added some grated, fresh ginger root. The sour mix that is the basis of the drink is pure citrus goodness. Once you have that made, just add the ginger and your choice of whisky, and shake away. It looks very pretty in a glass decorated with a fresh kumquat slice.
The original recipe calls for bourbon, but I used good Canadian rye whisky. You decide; either way it will be a delicious sip.
Kumquat Whisky Sour
- Freshly squeezed juice of 1 lemon
- Freshly squeezed juice of 1 lime
- 3 kumquats, sliced and seeds removed
- 2½ ounces simple syrup
- Whisky of your choice: bourbon, or Canadian rye whisky
- Finely grated fresh ginger root
- Additional kumquat slices, for garnish
- Make the sour mix by combining the citrus juices, kumquats, and simple syrup in a blender. Blend until the mixture is smooth. You will have enough for two cocktails.
- For each drink, combine 2 ounces of the sour mix, 1½ ounces of whisky, and a ¼ teaspoon grated ginger root in an ice-filled cocktail shaker. Shake well and strain into a cocktail glass. Garnish with a kumquat round. Sip, and enjoy!