Ever had a kumquat? More importantly, have you ever had a fresh kumquat?
Originally from south Asia, the kumquat is unique from just about any other citrus. The small fruits are about the size of an olive, with a tart fruit pulp and an edible peel that actually tastes sweet. Often used in jams and marmalades, fresh kumquats are also something we like to put in cocktails. With a complex flavor, they stand up to anything from gin to whiskey to, in this case, tequila.
In this cocktail, we've made perhaps the easiest (and one of the most delicious) drinks yet. The only problem is that you have to wait for the infusion between the fresh kumquats and the Don Julio Blanco to happen. But once it does, it's well worth the wait.
cocktail mixing glass
3 oz kumquat-infused Don Julio Blanco (see recipe below)
.25 oz simple syrup
Add the infused tequila and simple syrup to your cocktail mixing glass with ice and stir to chill. Strain into a rocks glass with fresh ice and add a couple of the tequila-soaked kumquat pieces on top.
(makes two cocktails above)
6 oz Don Julio Blanco
4 fresh kumquats
Cut each kumquat into quarters and place in a small glass container. Add the tequila, cover and let sit to infuse for at least 48 hours, preferably up to a week.