A Sarcastic Appetite


The Fabled Kumquaticello
May 10, 2009, 5:23 pm
Filed under: Uncategorized

I’m a little underwhelmed.

Six weeks ago I set out to make my own kumquaticello, using this recipe from Sippity Sup. Kumquats are weird and I like that: you can eat them raw, whole; and in a nice twist, the rind is sweet while the insides are sour. The recipe was straightforward: vodka, kumquats, steep; add some simple syrup and more vodka, steep; and drink. I’ve infused regular vodka with my own fruit concoctions – pomegranate and lime, and meyer lemon – so I knew this wouldn’t be terribly difficult. Kumquats were almost out of season, and I thought it might be nice to have something stored away for November, when it’s cold and dark, we’re just settling in for the winter, and I want to drink something bright. (Unfortunately I deleted the “before” pictures, so you’ll have to make do with the “after.” Get over it.)

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One week went by, then two, then three weeks, at which point my kumquats still hadn’t lost a smidge of color. This was embarrassing. After a month I had had enough; I strained the kumquats out, poured the vodka into two 1-liter mason jars, divided a fresh bottle of vodka between them, added some simple syrup, and let it steep for another week.

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So here we are, six weeks later. I had a taste this afternoon and it’s…it’s…

It’s a bit too sweet, so the kumquat’s complex flavor gets sort of lost in the shuffle. I’ve made cordials before that were too much on their own but opened up a little with some sparkling water to cut it a bit. Unfortunately…that didn’t quite happen. It was still a bit off; I have to play around with it a little. Maybe club soda; maybe more fruit; maybe Grand Marnier. Who knows – but when I do, I’ll post it here.

left to right: cocktail; liqueur; cyclamen

cocktail; liqueur; cyclamen

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