Happy little rings of golden sunshine, held in nothing more than a suspension of burnished sugar. When the ingredients are this pure, this sublime, nothing more but time and attention are required. Our efforts yield results which taste like Apalachicola sunshine dancing on your tongue.
Uses: Beyond a topping for toast, this kumquat marmalade can be enjoyed in cocktails such as our Winter’s Sojourn where gin and rosemary share the stage. Consider folding in a few tablespoons to softened SHF chevre for a subtle winter citrus frosting. Warm a ¼ cup and pour over the top of a tart apple galette. Enliven a cup of chamomile tea with a heaping teaspoon.
Winter’s Sojourn | Kumquat Marmalade + Gin
1 oz. Gin
1 tsp. Simple Syrup
1/2 tbsp. Kumquat Marmalade
Squeeze of Lemon
5-6 Fresh Rosemary Leaves
4 oz. Club Soda
Sprig of Rosemary for Garnish
Sliced Kumquat for Garnish
In a shaker, add ice, gin, simple syrup, jam, lemon, and rosemary leaves. Shake vigorously to combine.
Strain into a chilled glass and top with club soda. Add a sprig of rosemary and a slice of kumquat for garnish.