Happy Cinco de Mayo, which we all know is just an excuse :) and after all our earthquakes and volcanic eruptions yesterday, I figure we're due for one. I do love kumquats, just to eat out of hand, and they're also good for chutney, and lots of other things, like this:
for 3 SERVINGS
- 12 ounces kumquats, halved and seeded
- 1/2 cup water
- triple sec
- sugar syrup*
- Combine kumquats and water in a blender and blend on high until smooth(ish). Pour mixture through a fine mesh sieve to remove pulp and any remaining seeds and big chunks.
- For each drink, in a cocktail shaker, combine 3 ounces (5-6 tablespoons) kumquat puree with 1 ounce (2 tablespoons) tequila, 1/2 ounce (1 tablespoon) triple sec, and sugar syrup to taste (I used 2 tablespoons). Shake well to combine. Pour over ice. I added some of the strained pulp back in, just for more flavor, and rimmed the glass with a local favorite, Li Hing Mui powder (which is salt and dried prume). Moisten the rim with some kumquat juice and swirl in the powder or salt or sugar if you'd prefer, and add a kumquat slice for garnish.
Cheers! Will share over at Beth Fish Reads for her Weekend Cooking page. Drop on over for the party.