Kumquat Cardamom Liqueur Recipe (Waste Not Want Not Challenge) (2024)

March 12, 2018 Reese Moore

Kumquats.

I stumbled across them at the local grocery store yesterday, which reminded me I still had a delicious and easy to make spiced kumquat liqueur lingering in my fridge, that is in dire need of a blog post and also a chilled glass after a long day.

You heard me wax poetic about them during the last Waste Not Want Not Challenge.But when you have a bumper crop of these feisty little citrus fruits and are determined to use them all, it's easy to run out of steam. Kumquat upsidedown cake, kumquat chutney, kumquat tangine, kumquat marmalade, kumquat ice cream, kumquat fennel salad dressing... I WAS SO SICK OF KUMQUATS! And still had several pints left to use up! How do you use a ton of kumquats quickly?!

Few recipes are as easy a way to use a boatload of kumquats as making a take on limoncello, which basically starts out as an infused vodka, so that's where I finished my Waste Not Want Not Challenge. But being more than a little extra when it comes to a good DIY, I took it several steps further to a delicious spiced kumquat-ginger co*cktail. As I work my way through this recipe, remember two things:

1) Kumquats hold their sugar in their peels, unlike normal citrus, so the PEELS ARE SWEET. This gives them a special, unique flavor and bright, sunny complexity.

2) You do not have to take this recipe all the way to the end. It's delicious as an infused vodka. It's delicious as a kumquat-cello, It's delicious as a spiced kumquat infusion. It's my favorite as a finished co*cktail with some Cannonborough Beverage Co ginger beer. I'm getting ahead of myself.

Kumquat Infused Vodka

Destem roughly 4 cups kumquats by firmly twisting stems, if attached. Lightly scrub peels under running water.
Remove seeds, as they will add undesirable bitterness. This is often easiest by slicing kumquat in half width-wise, and then gently squeezing fruit. Slice remaining fruit into rounds, including peels.
Put kumquats into glass jar (plastic will leach into alcohol and absorb scent). Pour one 750ml bottle vodka over sliced kumquats. Seal tightly, shake vigorously. NOTE: The type of vodka you choose DOES MATTER. I've made this twice. Once with Tito's, once with a cheaper potato-based vodka. I highly recommend starting with a smooth, moderately priced vodka with a softer flavor. Harsh vodka? Harsh liqueur.
Let vodka infuse in cool, dark place for 4 days, or to taste. Agitate jars for stronger flavor.

Kumquat Cardamom Liqueur

Infuse vodka according to instructions above.
Lay 10 green cardamom pods on cutting board, place flat side of chef's knife over pods. Apply pressure until pods are lightly crushed. Pour pods into kumquat-infused vodka. Leave for 24 hours, or as desired.
Strain kumquat cardamom vodka through cheesecloth or kitchen sieve into new, larger jar.
Combine 3 cups sugar and 3 cups water in non-reactive pot over medium heat, stirring frequently. Heat until sugar is fully dissolved. Remove and allow to fully cool.
Once simple syrup has cooled, pour into kumquat cardamom infused vodka and stir. Store in refrigerator, serve chilled, and enjoy!

Spiced Kumquat Splash

Combine equal parts chilled kumquat cardamom liqueur with ginger beer in chilled glass. NOTE: I picked Cannonborough Beverage Co Ginger Beer because it's flippin' delicious, made locally, and I know what's in it. I love the fiery little kick!
Stir.
Relax and enjoy!

I love this every step of the way! The kumquatcello was a huge hit with the fam, but there's something so lovely about relaxing with a tiny glass of kumquat cardamom liqueur after a long day. It's sweet, it's fragrant, it's exotic, and has a charming complexity.

The Spiced Kumquat Splash is where it's at for me. It's the perfect co*cktail for catching up with an old friend or just sitting on the porch swing, watching a spring evening go by.

The best part, though, is knowing that I used every one of those urban-foraged backyard-grown, pesticide and fertilizer-free kumquats. They appeared as nutritious meals at family gatherings, were shared with neighbors in the form of sweet treats, and linger still as bright, zingy treats in my fridge, with no harmful environmental impact!

As always, pinkies out and bottoms up!

FAQs

Bright and sweet-tangy ripe kumquat makes the beautiful liqueur in very easy steps.

Kumquat liqueur is served chilled as a digestive drink after each meal. It is also wonderful with crushed ice or as an ingredient in co*cktails with a “Greek character”. Fits great with fruit salads as a topping and can be used to flavor a cake.

Roasted kumquats: Aside from making a delicious marmalade, these mini fruits can be sliced up thin, roasted and then added to a multitude of dishes, skin and all! We like them in cakes, on salads and with chicken.

You may find it hard to believe, but kumquats contain twice as much vitamin C as oranges. They help to strengthen the immune system and protect cells from free radicals due their antioxidant properties. Another reason why kumquats are so healthy is their high calcium content.

Limequats are hybrids between the lime (Citrus aurantifolia) and kumquat species (Fortunella spp.), developed by Walter Swingle at a U.S. Department of Agriculture research station in Florida around 1909.

Mexico | 22.0% | 70cl

FAIR Kumquat is the perfect Triple Sec with less sugar and less alcohol. Providing a great way to twist your favourite Margarita or Cosmopolitan. A Kumquat is a super-fruit, rich in antioxidants and vitamin C.

This unique Kumquat liqueur is made from the exotic little orange "kumquat", according to an old family recipe of Mavromatis, on the beautiful Greek island of Corfu. Drink it alone, on the rocks or create your own co*cktails.

Our distillery produces and bottles in a variety of packaging, a wide variety of liqueurs such as the traditional kumquat, the limoncello, and also the most special liqueurs, Greek Coffe and Bitter.

“Kumquats do have plentiful amounts of fiber—5 pieces total 6.5 grams of fiber which is 23% of the daily recommendation,” Angelo White says. “They also contain magnesium which can have a laxative effect.” She also notes that the acidity of the fruit may bother those prone to reflux.

Risks and Side Effects

Additionally, kumquats are very high in fiber. While this is definitely beneficial in terms of health, increasing your fiber intake too quickly can lead to unwanted side effects, such as bloating, cramps and diarrhea.

Kumquats are rich in plant compounds, including flavonoids, phytosterols and essential oils. There are higher amounts of flavonoids in the kumquat's edible peel than in the pulp ( 4 ). Some of the fruit's flavonoids have antioxidant and anti-inflammatory properties.

Limoncello can range from very sweet to super tart and citrusy — as the maker of the limoncello, that's something that you get to decide. Lucky you. To make it, we're simply infusing lemon peels into vodka. No distilling or secret ingredients required.

There are a number of different orange liqueurs on the market. Two are generic styles: triple sec and curaçao.