Inspired by this Saveur recipe, we adapted our drink to use the Kumquat-Ginger Syrup instead of a kumquat-infused gin. One benefit is that the syrup can be used as soon as it’s cool, whereas the infusion can take a couple of weeks.
Matt and I have long been fans of Lillet Blanc which is a French aperitif wine from Bordeaux (on a warm day, it’s wonderful on its own with just a few ice cubes and maybe a twist of lemon peel). But until recently, we’ve never tried Lillet Rose, which is a little more complex and fuller-bodied (though Lillet blanc would be a fine substitution here if that’s what you have).
The sweet/tart flavor of the Kumquat-Ginger Syrup pairs beautifully with the herbaceous quality of the gin and Lillet Rose.
- 2 oz dry gin
- 1 oz Lillet Rose
- ½ - 1 oz Kumquat ginger syrup (with several slices of candied kumquat). Add more syrup for a sweeter drink, less for a dryer one.
- Place the syrup (including a few slices of candied kumquats) into a cocktail shaker and muddle a few times to extract all the flavor out of the kumquats. Add the gin and Lillet, fill with ice and shake vigorously. Strain into a martini glass or small coupe; garnish with fresh or candied kumquat slices.