The alcohol-industrial complex has concocted a bewildering number of horatory days, weeks, and months. There’s National Martini Day [June 19], National Bourbon Heritage Month [September], and National Liqueur Day [October 16]. Inevitably, this gets weird. In an act of collaborative mercy, Harvey Wallbanger Day and National Shot Day both happen on November 8. Because there is no god, there is now a National Rhubarb Vodka Day. And so on.
Which provides me all the justification I need to take the following action:
I hereby declare, with the authority invested in me by absolutely nobody whatsoever, National Kumquat Cocktail Fortnight™. Hereafter it shall be observed annually from February 25 through March 11 (March 10 on leap years).
Kumquat season, you say?
Kumquats — small ovals of citrus the size of an olive, sweet of skin and sour of belly, believed to be native of China — have a limited season, from January through March. This makes a fixed celebration during this period actually defensible. [I’m not sure the creators of National Rhubarb Vodka Day can make the same claim.]
This compressed availability issue may explain why, against all reason, the kumquat has failed to become a stable behind craft cocktail bars everywhere. It should.
Kumquats are pretty little things, easy to muddle, and fairly versatile for an exotic.
The miniature orange orbs are sharp and punchy, a frisky variation on – and easy collaborator with – the more familiar citrus flavors we know too well.
They have a funny name that invites a lowbrow leer.
You can probably find them from January through March at Whole Foods and similar high-fallutin’ food barns.
Like the very best people I know, kumquats are sweet, tart, and just slightly bitter.
They are also the only citrus fruit whose skin you can eat. Which is to say: In drinks, kumquats function as an edible citrus garnish. Continue reading “Introducing National Kumquat Cocktail Fortnight”