Kumquat and Herb Cocktail pairs the distinct flavor of the tiny citrus with the aromatic earthiness of rosemary and the fizzy finesse of sparkling wine in a perfectly prepared drink. Simply astounding.
Kumquat and Herb Cocktail

Kumquat and Herb Cocktail
Prep time
Mix time
Total time
Recipe type: Alcoholic Cocktails
Cuisine: American
Serves: 6
  • 1 bottle of sparking white wine (extra dry)
  • 1 small basket kumquats (preferably organic)
  • 6 small sprigs fresh rosemary, rinsed thoroughly and drained (there should be no water left on the leaves)
  • 1 Cup of sugar, divided in half
  1. Slice kumquats into thin rounds, put the slices and any remaining juice into a small bowl.
  2. Pour half of your sugar over the sliced kumquats, cover, and set aside in the fridge for at least four hours or overnight, allowing the sugar to absorb into the fruit.
  3. When ready to serve the drinks, add the remaining sugar to a small plate considerably wider than the mouth of the champagne saucers.
  4. Wet just the rims of your champagne glasses and dip them rim side down onto the sugar plate, set sugar rimmed glasses aside.
  5. Add 4 slices of sugar-soaked kumquat to each of 6 champagne saucers, along with a single sprig of rosemary per glass.
  6. Uncork chilled sparkling wine and pour it evenly into each of the champagne saucers 3/4 deep. Add a teaspoonful of the sugar syrup from the sliced Kumquats to each glass and stir gently. Garnish each drink with a sprig of rosemary and serve.


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