Call of the Kumquat
Cally Dym of the Little River Inn whipped up this recipe to sip on brisk spring nights. While kumquats may be thought of as a holiday fruit, they are only really kicking off in Mendocino County in the early spring. These bite-sized bitter-sweet citrus are the perfect addition to this delicious cocktail.
Call of the Kumquat Cocktail
For the cocktail:
2 oz Russell Henry Gin (dark if you have it)
1 oz pickled kumquat brine, recipe below (or ½ brine, ½ vermouth)
Dash bitters (cardamom or orange if you have it)
For the rim:
½ star anise
4 pink peppercorns
1 Tbsp sugar
Finely grind star anise in spice grinder. Add peppercorns and grind again. Add sugar and pulse once or twice, partially breaking down the sugar crystals.
To assemble cocktail:
Moisten the lip of a martini glass and dip in sugar mixture. Cut one pickled kumquat in half and place in the glass. Add gin, brine, and bitters to a shaker with ice. Shake gently and pour into glass.
For the pickled kumquats (per pint jar):
1 cup washed kumquats (or as many as you can smash into the jar—they’ll shrink)
2/3 cup vinegar (I use ½ cider and ½ fig)
1/3 cup water
1/3 cup sugar
1 star anise
½ tsp pink peppercorns
4-5 cardamom pods
¼ tsp fennel seeds
2 ginger coins (no need to peel)
Following safe canning procedures, bring vinegar, water, and sugar to a boil. Add kumquats and simmer a few minutes until glossy. Place ginger and spices in the jar. Add kumquats and pour brine over. Process in a hot water bath for 15 minutes. Wait one month to use, then store in the fridge after opening.
Pickles and cocktail mostly stolen from Kate Ireland of Peck of Pickles. Queen of Cocktails, Virginia Miller, makes a version with bourbon and spicy pineapple bitters.
Little River Inn is open for lodging, take-out dining, and golf within full adherence to Covid safety measures. To learn more or to hear about their upcoming Purple Urchin Festival, visit littleriverinn.com or call (707) 937-5942.
Photos by Brendan McGuigan.
