Eric Jones, an OC subscriber, has kindly forwarded this kumquat recipe for our pleasure:
4 kumquats, halved and seeded
3 teaspoons rosemary-kumquat simple syrup (recipe follows)
1 sprig of rosemary
1/2 kumquat, candied (see simple syrup recipe)
2.5 oz. gin
1.5 oz. dry vermouth
In lthe bottom of a cocktail shaker, muddle the kumquat halves with the simple syrup and vermouth. Add the gin and ice. Shake until the shaker is so cold you can hardly stand it. Pour into a chilled cocktail glass. And ice if desired or serve martini style. Garnish with a sprig of rosemary and a candied kumquat half.
rosemary-Kumquat Simple Syrup
Makes 1/4 cup (about enough for 2 drinks)
2 T light brown sugar
1/4 cup water
1 rosemary sprig, roughly chopped
2 kumquat halves
In a small,heavy saucepan, combinel the brown sugar and the water. Stir until the sugar has just dissolved. Add the rosemary and kumquat halves. Simmer over medium-low heat for about 10 minutes. Keep a close eye on the lsyrup so it does not over-cook. Stir occasionally to keep the syrup from burning. Remove from heat. (If you would like to strain the syrup, do so after the kumquats have been removed from the pan and do not wait utnil the syrup is cool.)
Remove the kumquat halves. Using a sharp paring knife, cut a small slit across the cut edge of the kumquat halves (this is so you can place it on the edge of your cocktail glass.) Mound the extra brown sugar on the top of the kumquat halves and allow to sit for at least 10 minutes.