Friday, November 25, 2011

Asian Sling

By: Dee Gibson, Gibson & Lyle, Caterer

Kumquats, which originated in China, resemble a small orange. The whole fruit can be eaten without peeling.

3 to 4 poached kumquats with
½ tsp kumquat syrup (recipe follows)
Crushed ice
1½ oz gin
1 oz freshly squeezed orange juice
½ oz lime juice
½ oz Chambord liqueur
Soda water
Garnish: kumquat skewer

1. In a tall chilled glass, add poached kumquats and syrup; muddle. Add crushed ice to fill glass. Pour in gin, orange juice, lime juice and Chambord and stir gently. Top with soda and add a fresh kumquat skewer for garnish.

Makes 1 drink

Poached kumquats

Store any remaining poached kumquats in the refrigerator for up to 2 weeks.

10 kumquats
¼ cup sugar
½ cup water

1. Put all ingredients into a small saucepan and simmer over medium-low heat for 5 to 10 minutes until fruit softens.


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