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Candied kumquat mojito

Time 20 minutes
Yields Serves 1
Candied kumquat mojito
(Los Angeles Times)

Candied kumquats

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

1

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

Cocktail

1

In a double old-fashioned glass, muddle the mint with one-fourth ounce (two teaspoons) simple syrup. Add the candied kumquat and muddle. Add ice to glass.

2

In a cocktail shaker, mix together the lemon and lime juices, the remaining one-half ounce (about 3 teaspoons) simple syrup, the rum and pineapple juice. Shake well. Pour into the glass, add the wedge of lime and splash of club soda.

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.

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