I’m all up in here canning kumquats this week. They’re delightful little buggers with the wonderful dichotomy of having the reverse tastes of most citrus: bitter fruit and sweet skin. They’re definitely not in the Canning 101 category. Like okra and apricots, they’re notorious floaters and take quite a bit of pre-canner finessing [soaking in baking soda, pricking the skin to prevent bursting, etc.]. I’ll post the recipe soon, not to worry.
Right now, I’m frantically packing and getting ready for a trip to Louisville to see my fan-damily AND attend the Bourbon Classic with my mom and sis. Girls trip! Until I get back and tell all y’all about my boozy adventures in the Bluegrass, I hope this will tide you over.
Hemingway Mojito [story soon, promise!]
4 mint leaves
2 oz. aged rum [like Mount Gay]
0.5 oz. Disaronno liqueur
4 oz. grapefruit juice
1 oz. ginger simple syrup*
Additional mint leaves and a kumquat for garnish [or, a gingered kumquat in rum-mint syrup, if you’ve got ‘em. If not, I’ll be sharing the recipe real soon!]
To a pint Mason jar, add all ingredients except garnish. Fill with ice, leaving about 1” head space. Attach lid, and shake like crazy. Remove lid and add a little club soda, if desired, and the extra mint garnish. Enjoy!
*to make ginger simple syrup: make a pint of simple syrup as usual, then add about 1/3 cup rough chopped peeled fresh ginger while still hot. Cool to room temp, add lid to jar, and refrigerate overnight. Strain out ginger before using. Keep refrigerated, and it’ll last a couple of weeks.