Kumquat Caipirinha
A creative twist on the classic Brazilian Caipirinha cocktail featuring fresh kumquats and a unique soy-caramel sauce. This sophisticated drink combines sweet, sour, and umami flavors for a complex taste experience.
Ingredients
- •1 cup sugar
- •1 tablespoon light corn syrup
- •2 tablespoons soy sauce
- •1 tablespoon fresh lemon juice
- •1 teaspoon raw sugar
- •6 whole kumquats
- •¼ cup cachaca
- •1 cup ice cubes
Cooking Instructions
- 1.
In heavy 1 1/2- to 2-quart saucepan over moderately low heat, stir together sugar and 1/2 cup water until well combined. Heat until sugar melts, then simmer mixture, uncovered, without stirring, until medium caramel color, about 25 minutes. Remove from heat and stir in corn syrup. Cool 3 minutes, then stir in soy sauce. Cool completely. (Sauce can be made ahead and stored, tightly covered, at room temperature up to 1 month.)
28 min
- 2.
Pour 1/4 teaspoon soy-caramel sauce into bottom of 10-ounce glass (such as double old-fashioned). Set aside.
1 min
- 3.
In cocktail shaker, stir together lemon juice and sugar. Add kumquats and, using wooden muddler or spoon, pound and press until kumquats are crushed. Add cachaca and ice cubes and shake vigorously for 5 seconds. Pour (unstrained) into glass with soy-caramel sauce.
3 min
