Tangerine-Kumquat Martini

Tangerine Kumquat Martini
This was the signature martini Christina and I served at our winter wedding. It’s rarified, tricky to make and absolutely worth the effort. The “prize” at the bottom of the glass is the candied kumquat. Kumquats are available in the fall and winter, so set this recipe aside during the rest of the year.

do ahead Kumquats can be made up to one week ahead. Martinis can be made up to one day ahead and chilled until serving.

Candied Kumquats
12 kumquats
1 cup sugar
1 cup water

Tangerine Kumquat Martini
11⁄4 cups tangerine juice, pulp strained out
2⁄3 cup lemon juice, pulp strained out
21⁄2 cups vodka
11⁄4 cups Cointreau or Triple Sec
2⁄3 cup syrup from candied kumquats
2 cups cold water

1 Make candied kumquats: In a small pot, combine kumquats with sugar and water. Bring to a simmer. Cook until kumquats are glossy and translucent, about 30 minutes. Chill. When ready to use, remove kumquats from syrup, reserving syrup for martini.
2 In a pitcher, combine tangerine juice, lemon juice, vodka, Cointreau or Triple Sec, kumquat syrup and water. Stir. Chill for at least 3 hours before serving.
3 Pour martinis into glasses and garnish each one with a candied kumquat.
serves 8

Drying the candied kumquats for 12 to 24 hours improves their texture.

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