Kumquat Rose Cocktail
A recipe for kumquat-infused gin from Matt Lee and Ted Lee's cookbook The Lee Bros. Charleston Kitchen
inspired this cocktail: the kumquat's sweet-tart flavor is perfectly balanced by the herbaceous complexity of Lillet Rose.
inspired this cocktail: the kumquat's sweet-tart flavor is perfectly balanced by the herbaceous complexity of Lillet Rose.
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Credit: Helen Rosner
INGREDIENTS
FOR THE KUMQUAT-INFUSED GIN1 ½ lb. kumquats, thinly sliced and juices reserved
1 750-ml bottle dry gin
1½ tsp. kosher salt
1 oz. Lillet Rose
3 slices kumquat from the infusion, for garnish
INSTRUCTIONS
1. Make the kumquat-infused gin: Combine kumquats, gin, and salt in a sterilized 2-qt. glass jar. Seal with a tight fitting lid; let sit in a cool, dark spot for at least 24 hours or up to 2 weeks (the flavor will intensify over time). To use, strain what you need and use the sliced kumquats for garnish.2. Combine 2 oz. kumquat-infused gin and Lillet Rose in a cocktail shaker filled with ice. Shake vigorously and strain into a martini glass or coupe; garnish with kumquat slices.
The recipe, for 1 cocktail, does not state how much of the gin to use.
The recipe, for 1 cocktail, does not state how much of the gin to use.
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