Kumquat Sangaree
Mixologist Jason Kosmas of Employees Only – New York,
NY
Adapted by StarChefs
Sangaree, the precursor to Sangria, is a classic category of cocktails
from the mid-1800s consisting of some kind of wine with sugar and
spice (usually nutmeg). At Employees Only, Mixologist Jason
Kosmas uses Champagne for the wine, candied fruit instead of sugar,
and, for its seasonality, allspice instead of nutmeg.
Yield: 1 Serving
Ingredients:
Candied kumquats:
- 12 fresh kumquats
- ½ cup sugar
- ¼ cup water
- 12 allspice berries
Kumquat sangaree:
- 8-10 slices candied kumquats
- 6 ounces Champagne, such as Mumm Joyesse Demi-Sec Champagne
Method:
For candied kumquats:
Slice 1 dozen kumquats into small rings. Combine in a saucepan with
1/2 cup of sugar, 1/4 cup of water and 12 allspice berries. Bring
to a boil. Remove from heat and transfer to a container. Cover and
refrigerate for 1 day.
For cocktail:
Place candied kumquats at the bottom of a Champagne flute. Top off
with Champagne.
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