Kumquat Digestif

I’ll be honest. The reason why I made this digestif to begin with is because it looked so pretty. Bright orange kumquats floating in a pool of vodka – in a gorgeous decanter, no less. I adapted this recipe from Sunset magazine, but with a few tweaks. Less sugar, more kumquats, and I doubled the batch.

I haven’t used this as a digestif, either. Served on the rocks or with a bit of seltzer, it makes a great before-dinner drink. Play around with the recipe as you wish; I might make it with Meyer lemons the next time around.

Kumquat Digestif

3/4 cup sugar
4 cups vodka
20 kumquats, cut in half lengthwise
7 small branches fresh thyme

1. In a medium saucepan, heat sugar with 3/4 cup water, stirring, until sugar is dissolved. Let cool to room temperature.

2. Stir in vodka. Pour mixture into a decanter and add kumquats (halves first) and thyme. Chill at least 3 weeks. Serve ice-cold, in shot glasses, or in a tumbler over ice.

2 thoughts on “Kumquat Digestif”

  1. thyme?! that was an unexpected addition. i don’t drink much any more, but mum made me some sloe gin and i’ve been supping on that a little of late – it’s good. this one is much easier to make and might be the most useful use of kumquats i’ve ever seen. 😉

  2. Yep! Thankfully the thyme was super subtle – it added to the aroma more than anything else. As for kumquats, I love them. I eat them like sour candy!

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