Kumquat Meyer Lemon Martini

Kumquat Meyer Lemon Martini

This kumquat Meyer lemon martini is perfect for the holidays.  Christmas is hands down my favorite time of year. All the sparkly lights and all the wonderful foods. It’s also usually the time of year when I have an extended period of time off of work and plenty of time to experiment with new recipes and food stuffs. It’s also a great time of year for a sparkly cocktail. That and all the lovely citrus starts showing up in the grocery stores here in the PNW. This little cocktail has a bit of it all: some sparkle, two types of citrus, and a photogenic presence.

I’m especially fond of kumquats this time of year.  These bitty citrus look like an elongated mini-orange (and we know how I feel about mini everything!).  Kumquats are pretty versatile – they can be eaten as a snack whole, peel and all, as well as salt-preserved (these were the first citrus I ever preserved using the salt technique), candied, and infused in a simple syrup for cocktails, like this one.  The kumquats add a nice sweetness to the otherwise sweet/sour of the Meyer lemons.

Kumquat Meyer Lemon Martini

Kumquat Meyer Lemon Martini

Kumquat Meyer Lemon Martini

Ingredients

    Kumquat Meyer Lemon Martini
  • 2 ounces vodka
  • 2 ounces Meyer lemon juice
  • ½ ounce kumquat simple syrup (recipe follows)
  • 1 tablespoon sugar
  • zest from one Meyer lemon
  • 1 or 2 sliced kumquats for garnish
  • Kumquat Simple Syrup
  • 6 kumquats, sliced
  • ½ cup sugar
  • ½ cup water

Instructions

    For the Kumquat Meyer Lemon Martini
  1. Combine the vodka, lemon juice, and kumquat syrup in a cocktail shaker with ice and shake. Combine the sugar and zest of the Meyer lemon in a shallow dish. Dampen the rim of your martini glass with a bit of water and then dip the rim in the sugar/lemon mixture. Pour the martini into the prepared glass and garnish with the sliced kumquats.
  2. For the kumquat simple syrup
  3. Combine the kumquats, sugar and water in a small saucepan and stir over medium heat until sugar is dissolved. Stir occasionally and cook for five or so minutes, pushing on the kumquat slices to release juice. Pour syrup (kumquats included) into a small jar and cool. Keep leftovers in the refrigerator for a few days.
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