My husband and I went nuts recently when our neighbors left a huge bag of kumquats on our doorstep. For several nights, we punctuated our dinners by feverishly devouring the orange gems like they were popcorn. However, we soon had to face reality…we would never be able to eat them all before they started to go bad. Panicking, my mind immediately went to one place: cocktails!
Some of the kumquats were used to infuse vodka, which gave birth the Kumquat Fennel Vodka Soda. The remaining fruit was distilled into kumquat simple syrup and underwent several rounds of imbibing experimentation. Of all of the would-be kumquat cocktails, one recipe involving gin, the essence of rose petals, and freshly squeezed grapefruit juice rose to the top. You might say it had a certain “
gene gin e sais quoi”. And so it was named.
Here’s the recipe…
2 oz gin
1 oz kumquat simple syrup (recipe below)
1 oz freshly squeezed grapefruit juice
2 spritzes rosewater
Rose petals for garnish
Combine gin, kumquat simple syrup, and grapefruit juice in a cocktail shaker with a couple of ice cubes and shake. Drain (strain) into a champagne coupe. Spritz twice with rosewater and garnish with a floating rose petal. Enjoy with your pinky high in the air, because you’re classy like that.
Kumquat Simple Syrup Recipe:
Boil water, stirring in an equal volume of sugar. Shut off heat and let cool for a couple of minutes once the sugar is completely dissolved. Add a handful of chopped kumquats, stirring occasionally. Let the mixture sit for several minutes, tasting it from time to time. When the syrup has enough kumquat flavor for your liking, strain the mixture and transfer it to a sealed container. Store your kumquat simple syrup in the fridge for up to 2 weeks. This may mean you will have to make a lot of kumquat cocktails in a two week period, but such is life.