Comments on: Cocktail Friday: The Kozy Kumquat

By: Winter Citrus Sidecar + A Decision to Change — Tokyo Terrace :: An American Foodie in Tokyo

Tue, 11 Jan 2011 04:57:11 +0000

[...] oz. kumquat/yuzu syrup (click here to make your own kumquat simple syrup, or use the leftovers from homemade candied citrus if you [...]

By: Mandarin drinks and dinner « Dishing It

Mandarin drinks and dinner « Dishing It — Fri, 12 Nov 2010 04:30:34 +0000

[...] kumquats that were, according to my imagination, easily available. So I googled, duh. I found this recipe for a rosemary kumquat martini that sounded perf. But it was not to be! I couldn’t find the little turds at Nugget and so [...]

By: Angie

Angie — Sat, 23 Jan 2010 20:17:41 +0000

Very nice cocktail recipe. I love kumquats, they are very good! I love your new site design too, very pretty!

By: tokyoterrace

tokyoterrace — Thu, 21 Jan 2010 13:14:26 +0000

Talley: Glad you like it and thanks for asking about the Yuzucello. It’s on the schedule for (wait for it…) THIS COCKTAIL FRIDAY! You must be a mind reader or something…

By: tokyoterrace

tokyoterrace — Thu, 21 Jan 2010 13:13:29 +0000

Wasabi Prime: Um YES! Go get some kumquats asap! Let me know how you like them

By: wasabi prime

wasabi prime — Tue, 19 Jan 2010 07:48:56 +0000

OK, OK, this is definitely a sign — I need to pick up some kumquats, as this is the second post in a day featuring these funny little guys. I see them in stores but were never sure if they were sweet, sour or meant for more savory uses. They look beautiful in these drinks!

By: Talley

Talley — Tue, 19 Jan 2010 06:00:50 +0000

I really like the sound of this one. great pictures again.
What’s up with the Yuzucello?

By: tokyoterrace

tokyoterrace — Sun, 17 Jan 2010 08:36:15 +0000

Catastrophysicist & Pierre: The kumquat is a fascinating citrus… I would be interested to try those found in France to see if the size impacts the flavor.

By: tokyoterrace

tokyoterrace — Sun, 17 Jan 2010 08:35:14 +0000

mylastbite & themintymusings: Thanks for the compliments! Glad you like it

By: tokyoterrace

tokyoterrace — Sun, 17 Jan 2010 08:34:43 +0000

Curiouseats: How sad! You can make this with oranges too, but it will have a slightly stronger flavor. If you wanted to, I would use the orange peel only rather than the flesh to tone down the flavor. When you muddle it, enough flavor should be released from the skin itself. Or, you can just squeeze a little juice into the cocktail.