+
0 (0)

Category: Drinks

Kumquat sunrise

ORDER the cocktail called the Refresher at Rustic Canyon restaurant in Santa Monica and the bartender pours freshly squeezed juice into a glass, pops open an icy cold bottle of Prosecco and tops the juice off with the Italian sparkler. ... Read more

Total time: About 10 minutes | Serves 1
Note: From Jon Hoeber at Rustic Canyon Wine Bar and Seasonal Kitchen. To make simple syrup, combine equal parts sugar and water in a small saucepan over low heat until the sugar completely dissolves. Allow to cool before using.
  • 3 kumquats (2 if they are large)
  • 1/2 ounce (1 tablespoon) simple syrup
  • 6 ounces chilled Prosecco (spumante)
  • 2 teaspoons ruby Port

Step 1Over a small bowl, crush the kumquats using a citrus press, a muddler or a mortar and pestle. Discard any seeds and place the kumquat juice, crushed skins and the simple syrup into a flute. Slowly pour in 1 ounce of Prosecco; swirl to mix. Add the remaining Prosecco, letting the foam settle. Slowly pour Port over the back of a spoon directly over the Prosecco to create a layered effect.

Each serving:
200 calories; 1 gram protein; 18 grams carbohydrates; 4 grams fiber; 0 fat; 0 saturated fat; 0 cholesterol; 15 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Drinks
Vuelve a la vida margarita
Whiskey Barrel punch
Heavenly eggnog (plus variations)
Pom-Secco