While popular in Latin America, the kumquat mojitio remains a bit eccentric and atypical here in the states, especially in climates less tropical. But that shouldn’t shy you away; the kumquats are in the peak of their November to March growing season, and go great in everything from jams and marmalades to ice creams, sauces and desserts. But most importantly, they go great with cocktails.
The entirely edible fruit, with its sweet rind and slightly tart center, pairs perfectly in a mojito with muddled mint, sweet simple syrup for balance and a bit of orange juice to bring out the citrus. This drink makes for the perfect mashup of summer and winter flavors, and with cold weather in the forecast, a cocktail reminiscent of summer doesn’t sound so bad.
Summer and Winter Kumquat Mojito:
(Makes one drink)
- 4 kumquats, halved
- 8 mint leaves
- 1 oz lime juice
- 1 oz orange juice
- 1 oz simple syrup
- 2 oz white rum
- Splash of club soda
In a cocktail shaker, muddle the kumquats, mint and lime juice well. Add the orange juice, simple syrup and rum, and fill halfway with ice. Shake vigorously and pour into a glass. Top with soda and serve immediately.