Kumquats are perfect partners for brown spirits. Turn the bittersweet fruit into this inspired cocktail syrup by bartending vet Naren Young and shake it into a fresh Whiskey Sour or a warming Hot Toddy.
- 1 quart white sugar
- 1 1/2 quarts water
- 2 cups kumquats, cut in quarters
- 2 ounces vodka
Add the water and sugar to a medium sized saucepan and bring to a low boil.
Add the kumquats.
Press down using a potato masher to release more flavor from the fruit.
Bring back to a low boil and turn the heat off.
Allow the mixture to cool and strain it into a clean container.
Mix in the vodka to preserve for up to one month.