Kumquat Rosemary Sour

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Spring is springing here in California, and we are looking for light, fresh libations to ease us into this time of growth. With kumquats still in season and fresh herbs sprouting everywhere, we thought a cocktail that celebrated spring’s bounty would be just the ticket. 

But first, check out the many tastings we have coming up in April!

Taste with Us in April!

April 5th

Cask in San Francisco from 4-6pm (Julian will be here in person)

April 11

Sheldon Wine and Spirits in Elk Grove 5-7pm 

April 12

Cask in Berkeley from 4-6:30pm

Total Wine Roseville 6:30-9:30pm

April 13 

Total Wine in Pleasant Hill 12:30-3:30pm

April 20 

Total Wine Pleasanton 12:30-3:30pm

April 27 

Total Wine Tasting at Arden 12:30-3:30pm

Total Wine in Daly City 3:30-6:30pm

Kumquat Rosemary Sour

Our take on the classic gin sour calls for just a few ingredients and a bit of muddling to release the aromatics and create a fruity, balanced, springy drink. Serve it up in a Nick and Nora glass or top it with seltzer for a highball. 

Happy Spring!

Serves 1

Ingredients

4 kumquats, plus extra for garnish

2 sprigs fresh rosemary

½ c sugar

½ c water

1 ½ oz Common Ground Spirits Gin Recipe 01 (basil and elderflower)

½ oz fresh lemon juice

½ oz. kumquat simple syrup

Instructions

Make the Simple Syrup

  1. Make the simple syrup by combining the sugar, water, and rosemary in a small saucepan and bringing it to a simmer.
  2. While the simple syrup is heating, slice 4 kumquats in half, place in a cocktail shaker or tall glass and muddle well until the kumquats are crushed and have released their juices.
  3. When the syrup mixture comes to a simmer, remove from heat, add the kumquats to the mixture, and allow to steep for 10 minutes, then strain and set aside.

Make the Cocktail

  1. Chill down your cocktail glass with ice water.
  2. Fill a cocktail shaker with ice, then add the gin, lemon juice, and simple syrup and shake well.
  3. Empty the ice water from your cocktail glass and strain the cocktail into the glass. Serve with a kumquat wheel garnish and enjoy!

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