Kumquat Tangerine Liqueur Recipes

MAGGIE'S LETHAL KUMQUAT LIQUEUR

Steps:

• Put the pricked kumquats, sugar and brandy in a jar that can be tightly sealed (should hold at least a litre). Store jar away from sunlight.
• Every day for the next 14 days, turn the jar over and back to distribute the sugar. You don't need to shake the jar.
• After the 14 days are up, keep turning the jar over and back at least once a week until the sugar has completely dissolved.
• When the sugar has dissolved, use tongs or a slotted spoon to gently remove the kumquats. Leave the liqueur to age in the jar.
• Dip these boozy kumquats in melted chocolate for a delicious treat with after-dinner coffee. Store in the freezer.
• Six months later, the liqueur is ready to be bottled and enjoyed. Maggie saves interesting-looking smaller bottles to use for gifts.
• Note: You can bottle the liqueur at three months (to give as a gift), but tell the recipient it is worth waiting the extra three months before tasting. The well-aged liqueur is thicker, sweeter and more syrupy.

CITRUS CHAMPAGNE COCKTAIL

Steps:

• Pour liqueur into a Champagne flute and swirl around to coat inside of glass. Top off with Champagne.

KUMQUAT-TANGERINE LIQUEUR

Steps:

• Peel strips of zest from lemons and tangerines with a vegetable peeler, avoiding white pith; reserve fruit for another use. Put zest, kumquats, and vodka in a large nonreactive jar; cover and let stand at room temperature 2 to 3 days. Stir in simple syrup to taste. Refrigerate 1 day.
• Strain through a fine-mesh sieve, reserving some fruit for garnish, if desired. Divide among clean jars. Add some soaked fruit or strips of zest, if desired. Refrigerate up to 3 months.