Let Kumquat Liqueur take you away to the warm shores of Greece, with a unique combination of tart and sweet, citrusy vodka infusion. Super easy to make with only 3 ingredients, it adds an exciting dimension to your favorite cocktails.
Liqueur infusions are popular all over the world. Kumquat Liqueur is especially popular in Greece, specifically on the island of Corfu, famous for its kumquats. In Russian, we call liquor infusions Nastoyka (настойка). Infusions can also be a type of sweet tincture.
Why You'll Love this Recipe
- Easy - all you need is 3 ingredients
- Unique - not easily found in liquor stores, this homemade recipe will elevate your drinks
- Digestif - perfect to sip after a meal
- Greek - enjoy it as part of a Greek feast
Ingredients You'll Need
- Kumquats - a tiny, sweet and tart citrus fruit
- Vodka - need 1 litre of Vodka
- Sugar Syrup - to adjust the sweetness to your preference
Kumquat Liqueur Variations
There are different ways that people make Kumquat Liqueur. Depending on which part of the kumquat you use, it changes the flavor and color.
- Peels Only - an yellow/orange liqueur that is sweet from the fragrant citrus peels, similar to a Limoncello
- Fruit Only - a white liqueur, the pulp is tart and can sometimes produce a slightly bitter infusion
- Whole Fruit - washed and placed into vodka
- Spices - some people add Cardamom or Star Anise for a spiced flavor
How to Make Kumquat Liqueur
- Prepare the Fruit - Wash the fruit (if not organic). Cut off one end of a kumquat, pinch and squeeze the other end, and the whole fruit pops out from the citrus peel.
- Infuse - place kumquat peels into a glass container with a lid so they are easy to remove (in photos I used 2 empty vodka bottles). Store in a cool, dark place for 40 days.
- Strain - to ensure a clear infusion, strain through a cheesecloth, squeezing liquids from kumquats.
- Sweeten - add sugar syrup to sweeten. Recommend to use 2 cups, start with 1 cup and increase depending on your preference. The more sugar syrup you add, the more you dilute the alcohol base, but increase the sweetness.
- Pour - place in a clean glass bottle and keep refrigerated
How to Make Sugar Syrup
- Bring 2 cups of water and 2 cups of sugar to a gently boil.
- Gently simmer on low for about 5 minutes until sugar is dissolved.
- Remove from heat and allow to fully cool.
Ways to Enjoy Kumquat Liqueur
- Neat - sip to enjoy without ice
- Champagne - pour some into your champagne glass for a citrus twist
- White Sangria - the light color and flavors complement sangria
- Cocktails - mix into your favorite cocktail recipes
Recipe Tips and FAQs
- Cool Dark Place - doesn't mean the fridge, but maybe on the floor of your pantry
- Transfrom to Liqueur - transforming from liquor to liquor requires the sweet infusion to have alcohol content of 20%-25% (by adding 2 cups of liquid)
- Skip the Sugar - skip the sugar syrup and enjoy the Kumquat Infused Vodka
- Give a Gift - pour into a fancy bottle and give as a thoughtful gift, promise it will be enjoyed!
- Everclear - substitute Vodka with Everclear, but manage alcohol content by diluting
- Speed it Up - if you can't wait 40 days to infuse, you can remove the kumquats after 14 days. However, the flavors won't be as rich and citrusy.
What to Do with Leftover Skins
- Eat - pop them into your mouth and enjoy the vodka soaked citrus
- Freeze - place in an ice cube tray and use next time you are making drinks
- Kumquat Skins - after removing the skins from the vodka, use them again to make a Kumquat Marmalade Loaf Cake (adults only)
- Kumquat Fruit - the insides are very sour, but don't waste them. Save them to make a Kumquat marmalade.
- Spoon Sweet - a tastyGreek sweet treat from leftover kumquats, like candied fruit
How Long Does Kumquat Liqueur Last?
When refrigerated, homemade liqueurs usually lasts 2-3 months in the fridge. If storing in the freezer, it can be stored for up to a year (if it lasts that long)! If it tastes off, or you see mold, throw it out.
Alcoholic Drinks To Try
- German Mulled Wine
- Homemade Limoncello
- Blueberry Vodka
- Horseradish Infused Vodka
- Blueberry Tea Cocktail
- Raspberry Vodka Infusion
- Cherry Vodka
- Homemade Cranberry Vodka
The kumquat peels are full of with essential oils, anti-oxidants and vitamins, perfect to infuse with vodka. I call it Kumquatcello! Enjoy in moderation. Na Zdorovie! Bon Appetit! Приятного аппетита!
Equipment
- large glass jar with lid
Ingredients
- 60 organic kumquats
- 1 litre Vodka
- 2 cups sugar syrup
Instructions
- Wash the kumquats with hot water to remove any wax or pesticides (if not organic)
- Carefully cut one end off the kumquat, and pinch and squeeze the other end of the fruit, so the inside kumquat fruit pops out whole, leaving the skin of the kumquat. It might take a few tries to understand how the fruit pops out.
- Place kumquat peels into a glass container with a lid so they are easy to remove (in photos I used 2 empty vodka bottles). Store in a cool, dark place for 40 days. The longer it sits, the better the taste will be. Every week I shook the bottle around the mix it around
- Strain the vodka through a fine mesh sieve or through a cheesecloth. Squeeze the kumquats of any liquid, if possible.
- Add 2 cups of sugar syrup to Kumquat Infusion. Taste and adjust sugar per your desired sweetness.
- Using a funnel, pour the Kumquat Liqueur into bottles of your choice with a lid. Keep refrigerated.
©PetersFoodAdventures.com *originally posted August 2015, updated April 2023
Ari
I just cut the kumquats in half and squeezed the juice out. Quick. Slightly bitter but still delicious.
This year, I didn't have time to think about the liqueur, so cumquats have just sat in vodka for about a year. Looks fine. Will add sugar syrup to smaller volumes to consume in a timely manner if tastes OK. I gather the liqueur is ready immediately once sugar syrup added?
Taka
Hi, great recipe. Why only use the rind, and not the entire fruit with flesh (minus seeds).
Looking to make a batch but curious why not using the flesh.
Thanks.
Peter Kolesnichenko
That's a great question - it's because the citrus oils and flavor comes from the rind, not from the fruit. You want the essence of the citrus - this is also true for lemon and orange if infusing 👍
Ellen in WNC
Love this recipe, can't wait to try it! However, storing liqueurs, even homemade ones, in the fridge is an unusual recommendation. After all, the alcohol is a preservative. I wonder if it's the water in the syrup that dilutes the alcohol enough to require refrigeration of this infusion. I rarely sweeten my liqueurs with sugar syrup, I usually use just dry sugar, and shake the infusion until it all dissolves. I have at times put the sugar into the infusion at the same time as the fruit. Using honey, a natural antibiotic, would be a good alternative - already liquid, easily diffused. In either case, I can't imagine the finished liqueur growing mold, unless the fruit is extremely juicy.
Annie
Hi Peter
I made Cumquat Liquor from a different recipe but left it a long time to develop the flavour. Filtered it through muslin before bottling to remove any sediment. Looked very clear then developed a misty film which has settled on the top. Is this bad? If I remove it is the liquor still OK
Cheers Annie
Peter's Food Adventures
Hi Annie, that hasn’t happened to me before so I’m unsure what to suggest.
Rebecca Schmidt
The misty film could just be the essential oils of the kumquat seperating.
Lisa Hidalgo
Can I use a plastic vodka bottle
Peter's Food Adventures
It doesn’t have to be a vodka bottle, can use other containers with a lid. I use glass because it’s less likely for bacteria to hide in glass vs plastic. I don’t see why a plastic vodka bottle wouldn’t work? Give it a go and let me know how it goes! 😊
Lisa Hidalgo
It has set for 3 weeks now. I tasted it and does not have a strong kumquat flavor. Should I let it sit longer?
Peter's Food Adventures
Hmmm, that should be enough time. When you add the sugar syrup, it might enhance the flavor more. You can leave it longer as well, just remember to give it a shake every few days 😊
Rotwein
Thank you so much for linking my post!
PetersFoodAdventures
No worries, great post, thank you for making something out of the nastoyka kumquats! I'm just updating my website, slowly going through page by page! so much work!!! and adding new links where necessary! 🙂
Rotwein
Thank you. (and 'thumb up')
sheila
I love the idea of making kumquat cello but I can't peel them the way you're describing. I looked through YouTube but couldn't find any help. I don't like the idea of slow peeling 60 kumquats so maybe candied will have to do but if you can show me how to peel them, I'd love to make your recipe. thanks, Sheila
Peter Kolesnichenko
I'm not sure if I'm understanding correctly. The easy part of my recipe is that kumquats don't need to be peeled like lemons are used to make Limoncello. The recipe states. "Carefully cut one end off the kumquat, and pinch and squeeze the other end of the fruit, so the inside kumquat fruit pops out whole, leaving the skin of the kumquat". I hope you can find a way to cut off the tip and squeeze out the pulp inside, leaving the sweet kumquat skin, I'm sure you'll love the recipe.