This months Mixology Monday isn't hot drinks for some reason. I keep waiting for warm cocktails to be a theme but all my toddy practice is just for me. Apparently, not everyone is drinking hot cocktails because their city is ridiculously cold and getting tons of snow. Luckily it only takes one warm cocktail to get comfortable inside and then you can make drinks with ice again. So the theme this month is sours. It's being hosted by ginhound and you can check out all the entries here. A broad, classic category, better suited for warmer weather imo, but a fine collection of cocktails nonetheless. Now, how can we mix things up a bit? Kumquats are sour.
I love weird produce. Kumquats are silly. They have a foolish name, a ridiculous strong flavor that is a combination of most flavors and so tiny for a citrus! They are made backwards also. The skin is sweet and the inside is sour and somewhere its bitter too, I suppose the pith, like normal. At the grocery store I enjoy making people try them for the first time. It's like making a baby eat a lemon. Hilarious!
So I bought some while they're in season and local produce is nearly non existent anyway. Problem is, I never really want to eat more than one. So that tiny pint takes forever to finish. So I thought I should try making some drinks out of them. My search was lazy and all the drinks seemed dumb that I came upon. I just searched for kumquat cocktail though. I considered making a kumquat simple syrup because a sweet/sour/bitter syrup seemed like something my fridge was missing and then they wouldn't all go bad at least.
|forgot the lime for the pic|
|super juicy after muddling|
Oh yeah- Cachaca is a Brazilian sugar cane syrup liquor that is barrel aged. Its a little funky, especially for being a sort of light colored rum. Although I am somewhat ignorant, I think Cachaca is closer to Batavia Arrack than rum. Rum is usually made from molasses not cane syrup. Even the clear jawns are usually molasses based and then distilled until they are clear. The only cachaca I ever see in Philly is Pitu. I bought one in California called Ypioca and its good. Also, funky rum is delicious and you should open up to it. (Thanks Smith & Cross!)
2 1/2 oz cachaca
1/2 canton ginger liquer
2 tsp sugar
Muddle kumquat, lime and sugar in a mixing glass. Add canton and cachaca and ice. Shake vehemently for a bit. Strain into an old fashioned glass with ice. Garnish with a sliced kumquat on the glass or a lime twist or a lime wedge or some candied ginger, as suits your fancy.
Or if your lazy or into sloppy boy cocktails, muddle the whole thing in the glass and add ice. After all, caipirinha translates as country bumpkin/ hillbilly/ redneck; its not supposed to be fancy. For real though, if you own a mixing glass and a strainer it will be greatly improved if your drink isn't all pulpy and gross.
This is super seasonal and a different twist on a sour because its bitter. It is well balanced by sweet and sour but the bitterness adds an interesting complexity to the drink. You should try this all while you can still find kumquats, if you can find kumquats at all. The season is over soon and I think turning them into a drink is one of their best uses. It looks like orange juice but tastes like funky/ sour/ sweet/ bitter/ interesting deliciousness.