Candied kumquat mojito

Candied kumquat mojito (Ken Hively, Los Angeles Times / May 22, 2013)

May 22, 2013, 5:55 p.m.
 


Total time: 20 minutes, plus macerating time

Servings: 1

Note: From Peter Birmingham at Norman's, where the drink is made with Ron Matusalem Platino rum. Birmingham also recommends Bacardi Silver or Cruzan Estate Light rum. You'll have enough simple syrup and candied kumquats for up to 12 drinks.

Candied kumquats

1 cup boiling water

1 cup sugar

12 kumquats, whole

1 stalk lemongrass, ends trimmed and two outer layers removed, slightly smashed with the side of a chef's knife

1/2 teaspoon orange blossom water

1. Add the boiling water to the sugar. Stir to mix and dissolve the sugar, cool.

2. Bring a pot of water to boil. Blanch the kumquats for 1 minute, drain.

3. Place the sugar water, lemongrass and orange blossom water in a bowl. Add the kumquats, placing a small plate on top to submerge the kumquats. Cover and refrigerate for at least 12 hours and up until 3 weeks.

Simple syrup

3/4 cup boiling water

3/4 cup sugar

Add the boiling water to the sugar. Stir to mix and dissolve the sugar. Cool.

Cocktail

6 mint leaves