This super fresh cocktail is just what you need to bloom.
March on the blog is all about BLOOM. After a crazy winter that left us soaked, frozen, dry, and blue it’s a no brainer that we all need a little pick me up to remove our winter husk and feel a bit brighter.
The main ingredient in this shrub is kumquat. These delicious tiny citrus gems are one of my favourite fruits, they are packed with floral notes and tanginess which makes them fit for cocktails, baked goods, and even as a snack.
For this recipe I made them into syrup which will be our sweetener and flavouring agent in the cocktail, then this gets mixed with white balsamic vinegar (very mild and different from regular balsamic), and a touch of kombucha. You can add a little touch of booze in the shape of gin or vodka if you like, but it’s pretty tasty as is (and let’s say it’s somewhat healthy?).
Here’s the full recipe:
Ps. Feel free to change the ratios to make it your own, I like mine quite tangy but if you feel it’s too much for you add more syrup or reduce the amount of balsamic.
White Balsamic & Kumquat Shrub
Serves 2
Ingredients:
– 1 cup fresh kumquats
– 1 cup sugar
– 2 cups water
– 1/2 to 3/4 cup white balsamic vinegar, depending how tangy you like it (you can sub for apple cider, though it’s more intense)
– 3 cups kombucha (I bought a citrus infused kombucha to match the flavours)
– 1 lemon
Ice, mint, and some edible flowers for garnish
Instructions:
1. Place the kumquats, sugar, and water in a small saucepan over medium heat, bring to a simmer, then reduce heat. Simmer for 20-25 min on low hear until syrupy. Remove from the heat and cool down completely.
2. In a large jar or jug place the kumquats with the syrup, the balsamic vinegar, the kombucha, and squeeze the juice from the lemon. Gently stir to mix all ingredients. Cover jug or seal the jar and place in the fridge, let it sit for 30 min.
Serve with ice, super cold, and add some mint and some of the komquats so you can munch on them.
Hope you enjoy this super easy and fresh mocktail!