Kumquat Lemongrass Rum Punch

Photo Credit: Kitchen Confidante

I turned the corner at my local market when I spotted some kumquats. In the sea of winter fruits and vegetables, they were a beacon of sunlight and joy. I steered past the bananas and apples and reached for the little jewels.

My friendly grocer was passing by at the moment and he stopped from his hurried gait to look at my cart curiously. "Kumquats?" he peered dubiously. "I don't really like those." He looked up at me and I felt the pressure to defend the dear things.

Photo Credit: Kitchen Confidante

I told him how I love to bake with kumquats, how doing so brings out the sweetness. His expression changed, and I think he understood. He may even have brought some home to try himself.

Photo Credit: Kitchen Confidante

But I should have told him about this cocktail. It's a perfect way to celebrate the end of winter and the start of a new growing season. The sweet and sour kumquats lend the perfect citrus flavor to a simple syrup, along with some lemongrass, for a perfectly balanced zing.

Photo Credit: Kitchen Confidante

All you need is a splash of rum and you're ready to say so long winter! Cheers to spring!

I think that would convince just about anybody, don't you?

Photo Credit: Kitchen Confidante

Kumquat Lemongrass Rum Punch
Makes one cocktail.

Ingredients :

For the Kumquat-Lemongrass Syrup:

• 2 stalks lemongrass
• 1 cup kumquats, halved
• 2 cups water
• 3/4 cup sugar

For the cocktail:

• 2 1/2 ounces Kumquat-Lemongrass Syrup
• 1 1/2 ounces rum
• 1/2 ounce fresh kumquat juice
• Ice cubes
• Kumquats, halved for garnish

Method:

To make the Kumquat-Lemongrass Syrup:

Trim the ends off the lemongrass and chopinto 2 inch pieces. Using a mortar and pestle, or the back of a knife, crush the lemongrassstalks to help release the juice. Combine lemongrass, water and sugar in a smallsauce pan. Squeeze the halved kumquats into the lemongrass and water, and drop thepressed kumquats into the saucepan. Bring to a boil. Lower heat, cover and simmer forabout 30 minutes. Let it cool in the refrigerator. Strain.

In a mixing glass, combine rum, kumquat-lemongrass syrup, fresh kumquat juice, andice. Shake and serve over the rocks. Garnish with a kumquat half.

Cheers!

• Liren