Candied kumquat mojito

This festive beverage uses candied kumquats and sweet pineapple juice. Slainte!! Candied kumquats 1 cup boiling water 1 cup sugar 12 kumquats, whole 1 stalk lemongrass, ends trimmed and outer layers removed, slightly smashed with the side of a chef's knife 1/2 teaspoon orange blossom water 1. Add the boiling water to the sugar. Stir to mix and dissolve the sugar, cool. 2. Bring a pot of water to boil. Blanch the kumquats for 1 minute, drain. 3. Place the sugar water, lemongrass and orange blossom water in a bowl. Add the kumquats, placing a small plate on top to submerge the kumquats. Cover and refrigerate for at least 12 hours and up until 3 weeks. Simple syrup Note: You'll have enough simple syrup and candied kumquats for up to 12 drinks. 3/4 cup boiling water 3/4 cup sugar Add the boiling water to the sugar. Stir to mix and dissolve the sugar. Cool. Cocktail 6 mint leaves 3/4 ounce (5 teaspoons) simple syrup, divided 1 candied kumquat 4 teaspoons fresh lemon juice 2 teaspoons fresh lime juice 2 ounces rum 1 tablespoon pineapple juice 1 wedge lime Splash club soda 1. In a double old-fashioned glass, muddle the mint with one-fourth ounce (two teaspoons) simple syrup. Add the candied kumquat and muddle. Add ice to glass. 2. In a cocktail shaker, mix together the lemon and lime juices, the remaining one-half ounce (about 3 teaspoons) simple syrup, the rum and pineapple juice. Shake well. Pour into the glass, add the wedge of lime and splash of club soda.
Photo by Ken Hively
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