Kumquat sunrise

Time 10 minutes
Yields Serves 1
Kumquat sunrise

Over a small bowl, crush the kumquats using a citrus press, a muddler or a mortar and pestle. Discard any seeds and place the kumquat juice, crushed skins and the simple syrup into a flute. Slowly pour in 1 ounce of Prosecco; swirl to mix. Add the remaining Prosecco, letting the foam settle. Slowly pour Port over the back of a spoon directly over the Prosecco to create a layered effect.

From Jon Hoeber at Rustic Canyon Wine Bar and Seasonal Kitchen. To make simple syrup, combine equal parts sugar and water in a small saucepan over low heat until the sugar completely dissolves. Allow to cool before using.

Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.