The fresh kumquat season is all too short for my taste—it usually starts in late winter and runs into spring. While having fresh versions of these bite-size citrus fruits is, in my humble opinion, ideal, making kumquat-infused liquor is an easy way to keep their unique sweet-sour flavor around a bit past their natural season. (You can learn more about kumquats here.)
Wash about 6 ounces of fresh kumquats and pat them dry. Cut the kumquats at least in half—for use in cocktails later, I find cutting them into about 3 or 4 slices each looks nice—and put them in a large, sealable container. Add anywhere from 4 cups to a full 1-liter bottle of vodka or gin. Seal the container and let the kumquats and liquor hang out until the booze tastes as kumquat-like as you like, at least 24 hours and up to 3 days.
Strain the kumquats out of the vodka or gin and store the liquor in its original bottle or other sealable container. Serve it on the rocks or use it to make Kumquat Martinis or add a citrus kick to Fresh Tomato Bloody Marys.
And the booze-soaked kumquats? You can keep them in a sealed container, in the fridge, for several weeks. They make a great garnish for drinks!